Spicy Lamb Kofta with Pita

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SERVES 4 PREP 20 min­utes COOK 10 min­utes NU­TRI­TION 2168kJ; 30g fat (9g sat); 33g pro­tein; 38g car­bo­hy­drate; 7g fi­bre a serve COST $3.50 a serve

2 ta­ble­spoons veg­etable

or olive oil

1 red onion, half finely

chopped, half thinly sliced 1 clove gar­lic, crushed 2 tea­spoons dried chilli flakes 2 tea­spoons ground co­rian­der 2 tea­spoons ground cumin 400g lamb mince

¼ cup chopped co­rian­der,

plus ex­tra, to serve

¼ cup chopped mint,

plus ex­tra, to serve

4 pita breads, heated

½ cup re­duced-fat hum­mus 1 Le­banese cu­cum­ber, cut into

strips, plus ex­tra, to serve ½ cup low-fat Greek-style

nat­u­ral yo­ghurt

1 lemon, cut into cheeks

1 Heat half the oil in a fry­ing pan over mod­er­ate heat. Cook and stir chopped onion for 2 min­utes or un­til soft. Add gar­lic, chilli, ground co­rian­der and ground cumin; cook for 1 minute or un­til fra­grant. Trans­fer to a large bowl. Cool slightly.

2 Add the mince, chopped co­rian­der and mint to bowl. Mix well; thread onto 8 skew­ers.

3 Driz­zle skew­ers with re­main­ing oil. Heat a char-grill pan over high heat; cook and turn skew­ers for 2 min­utes or un­til cooked.

4 Spread pita bread with hum­mus. Top pita with kofta, cu­cum­ber, sliced onion and yo­ghurt. Scat­ter with ex­tra co­rian­der and ex­tra mint. Serve with lemon cheeks.

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