Lamb Kofta and Herb Salad

153

Ingredients:

• Lean Minced Lamb – 400 gms
• Onion – 1 small, finely chopped
• Ground Coriander – 2 tsp
• Ground Cumin – 2 tsp
• Paprika – 2 tsp
• Fresh Mint – 2 tblsp, chopped
• Olive Oil – 3 tblsp
• Plain Yogurt – 6 tblsp
• Cucumber – 85 gms, grated
• Mint Sauce – 2 tsp
• Mixed Baby Leaf and Herb Salad – 115 gms
• Lemon Juice – 1 tblsp
• Salt and Pepper

Method:

1. Place 8 wooden skewers in a shallow bowl of cold water and leave to soak for 30 minutes.
2. Place the lamb, onion, spices and coriander and mint in a food processor with plenty of salt and pepper.
3. Process for 1-2 minutes until finely minced.
4. Transfer to a bowl and cover and chill in the refrigerator for 30 minutes.
5. Preheat the grill to medium-high.
6. Divide the mixture into 8.
7. Wrap the mixture around the soaked wooden skewers to form oval shapes.
8. Brush with a little of the oil and grill for 15-20 minutes, turning frequently until cooked through.
9. Meanwhile, mix the yogurt, cucumber and mint sauce together in a small bowl and season with salt and pepper.
10. Place the salad leaves in a large bowl.
11. Whisk together the rest of the oil with the lemon juice and season to taste.
12. Pour the dressing over the salad leaves and toss to coat.
13. Serve the hot koftas, on or off the skewers with the salad and cucumber and mint yogurt.