Delicious food editor:
Banish boring midweek dinners with these fast and fabulous twists on tradition from delicious. food director Phoebe Wood
Ideas for banishing boring midweek dinners.
You will need 8 metal or soaked wooden skewers SERVES 4
500g lamb mince 1 cup (70g) fresh breadcrumbs 1 egg 2 garlic cloves, crushed 3 tsp grated ginger 3 tsp garam masala, plus extra to serve 2 tsp ground turmeric £ V>ÕyÜiÀ i>`] VÕÌ Ì yÀiÌÃ 2 tbs extra virgin olive oil 300g okra, tops trimmed ½ bunch spring onions, sliced Ó } }Àii V iÃ] wiÞ V ««i` ½ cup (45g) desiccated coconut £ LÕV VÀ>`iÀ] i>ÛiÃ wiÞ V ««i` Juice of 1 lime, plus lime wedges to serve 1 cup (280g) thick Greek-style yoghurt Micro coriander to serve (optional)
Combine mince, breadcrumbs, egg, garlic, VUR IKPIGT VUR ICTCO OCUCNC CPF VUR turmeric in a bowl. Season well. Shape into 8 balls and chill for 15 minutes.
/GCPYJKNG RNCEG ECWNKƃQYGT KP C HQQF processor and whiz until it resembles couscous. Heat half the oil in a pan over medium heat. Add okra and cook, tossing, for 3-4 minutes until lightly coloured. Remove from pan, chop and set aside. Add two-thirds of the spring onions, chillies, coconut and remaining spices to pan. Cook, stirring, for 5 minutes or until coconut is VQCUVGF #FF ECWNKƃQYGT CPF EQQM UVKTTKPI for 8-10 minutes until golden. Season, then stir through half the coriander. Sprinkle with okra and drizzle with lime. Set aside.
Heat a barbecue or chargrill to high. Brush koftas with remaining 1 tbs oil and cook, turning, for 8 minutes or until cooked.
Combine yoghurt and remaining coriander in a bowl. Season and sprinkle with extra garam masala. Serve with koftas, ECWNKƃQYGT EQWUEQWU NKOG OKETQ coriander and remaining spring onions. NUTRITION • 39G PROTEIN • 18G SAT FAT • 23G CARB • 14G SUGARS • 285MG SODIUM • 645 CAL (2700KJ)