Lamb & tomato koftas
serves 4
ingredients
225g/8oz finely minced lean lamb
11⁄2 onions
2 garlic cloves, crushed
1 dried red chilli, finely chopped
2 teaspoons garam masala
2 tablespoons chopped fresh
mint leaves
2 teaspoons freshly squeezed
lemon juice
2 tablespoons vegetable oil
4 small tomatoes, quartered
salt
For the dressing
150ml/5fl oz low-fat Greek-style
yogurt
5cm/2in piece of cucumber, grated
2 tablespoons fresh mint
1⁄2 teaspoon cumin seeds, toasted
• If using bamboo or wooden skewers, soak in water for at least 30
minutes to prevent them burning.
• Put the lamb in a bowl. Finely chop 1 onion, and add to the bowl with
the garlic and chilli. Stir in the garam masala, mint and lemon juice, and
season well with salt. Mix well.
• Divide the mixture in half, then divide each half into 10 equal portions.
Form each portion into a small ball – you will have 20 meatballs, or
koftas, in all. Roll the koftas in half of the oil to coat. Quarter the
remaining onion half, and separate into layers.
• Preheat the grill until hot. Alternately thread 5 of the koftas, 4 tomato
quarters and some of the onion layers onto each of four skewers.
• Brush the vegetables with the remaining oil, and cook the koftas under a
hot grill for about 10 minutes, turning frequently, until they are browned
all over.
• Meanwhile, prepare the dressing. In a small bowl, mix together the
yogurt, cucumber, mint and cumin seeds.
• Serve the koftas hot with the yogurt dressing.
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