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Lamb Kofta with Spiced Yoghurt

2014-09-19

Recipe Info

  • Servings : 4
  • Prep Time : 40m
  • Cook Time : 10m
  • Ready In : 50m

A delicious treat with a bit of spice to boot.

Ingredients

  • 1/4 cup(s) burghul
  • 500 grams minced lamb
  • 1 egg
  • 1 medium brown onion, chopped finely
  • 1/4 cup(s) pine nuts, chopped finely
  • 2 tablespoon(s) finely chopped fresh mint
  • 2 tablespoon(s) finely chopped fresh flat-leaf parsley
  • vegetable oil, for shallow frying
  • 2 red Thai chillies, seeded, chopped finely
  • 1 tablespoon(s) finely chopped fresh mint
  • 1 tablespoon(s) finely chopped fresh flat-leaf parsley
  • 1 tablespoon(s) finely chopped fresh coriander
  • 1 clove garlic, crushed
  • 1/2 teaspoon(s) ground cumin
  • 500 grams thick yoghurt

Method

Step 1

Cover burghul with cold water in small bowl; stand 10 minutes. Drain; pat dry with absorbent paper to remove as much water as possible.

Step 2

Using one hand, combine burghul in large bowl with lamb, egg, onion, nuts and herbs. Roll rounded teaspoons of the lamb mixture into kofta balls. Place on tray, cover; refrigerate 30 minutes.

Step 3

Heat oil in large frying pan; shallow-fry kofta, in batches, until browned all over and cooked through. Drain on absorbent paper.

Step 4

Serve hot with spiced yoghurt.

Step 5

For the spiced yoghurt, combine ingredients (from chillies down) in medium bowl.

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