Sundays are synonymous with a goat meat jhol, also called "robibarer mangsho", made in either a pressure cooker or in a heavy-bottomed vessel, simmered for hours till the meat and potatoes soften up.
Spicy herby kofta platter recipe
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These lamb meatballs on skewers are boldly flavoured with cumin, sumac and harissa. The dipping sauce is both spicy and cooling â fresh green chilli brings the heat and creamy yogurt balances it. Youâll have some sauce left over, but itâs delicious served with all kinds of grilled meat or cooked vegetables.
Prep time: 25 minutes |
2â¯tbsp fresh lime juice
2â¯tsp light or dark brown sugar
½ tsp fine sea salt
For the lamb kofta
1â¯tbsp harissa
1â¯tbsp extra-virgin olive oil
To serve
5g fresh mint leaves
METHOD
Spoon the yogurt into a shallow serving bowl. In a blender or food processor, combine the mint, chilli, lime juice, brown sugar, salt and several grinds of pepper. Pulse until very finely chopped. Spoon the mint mixture on to the yogurt; you can leave as is or stir the two together. Chill in the fridge until ready to serve.