Serve this with lamb kebabs with cumin and coriander or any Indian dishes.
Pomegranate & Mint Raita – serves 4 to 6
- seeds from 1 pomegranate
- 1 tsp cumin seeds
- 500ml Greek yoghurt
- ½ tsp salt
- ½ tsp sugar
- 3 tbsp chopped mint leaves
Roast the cumin seeds in a dry frying pan for a few minutes, then put into a pestle and mortar and coarsely grind.
Spoon the yoghurt into a dish, then mix the cumin, salt, sugar, mint and pomegranate seeds. Keep a few pomegranate seeds and mint leaves aside aside to garnish.
(Original recipe from Made in India by Meera Sodha, Fig Tree, 2014.)
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