LAMB KOFTA

1 tablespoon ghee

1 medium (150g) onion, chopped finely

2 cloves garlic, crushed

1 tablespoon ground cumin 1 tablespoon ground coriander

1 tablespoon chilli powder

2 teaspoons mustard powder V? teaspoon ground clove 1/2 teaspoon ground nutmeg lkg minced lamb

1/2 CUP (35g) dried breadcrumbs

1 egg, beaten

1/3 cup (45g) slivered almonds 1/2 CUP (75g) dried apricots, chopped 1/3 cup finely chopped fresh coriander leaves 1/4 cup finely chopped fresh mint leaves 200ml yogurt

1 tablespoon lime juice 1/2 teaspoon ground cardamom

SERVES 6 TO 8

Heat ghee in small pan; cook onion, garlic and spices, stirring, until onion is soft.

Using hands, combine cooled onion mixture in large bowl with the lamb, breadcrumbs, egg, nuts, apricots and half the herbs; roll level tablespoons of kofta mixture into balls. Place on oiled baking tray, cover; refrigerate 1 hour. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]

Bake kofta, uncovered, in hot oven about 10 minutes or until browned and cooked through. Serve accompanied by combined remaining ingredients.

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