Spicy lamb koftas
SERVES 4 (MAKES 8 KOFTAS)
8 bamboo skewers, soaked in water for 30 minutes
KOFTAS
500g minced lamb
1 small brown onion, chopped 2 garlic cloves, crushed 2.5cm piece of ginger, peeled
and grated
1tbsp chopped mint
1tbsp chopped flat-leaf
(Italian) parsley
1tsp mild paprika
1tsp ground cumin
1tsp ground turmeric 1tsp ground coriander Celtic sea salt, to taste
1 Preheat a chargrill pan or barbecue hotplate to medium.
2 To make the koftas, mix all the ingredients in a bowl until well combined. Divide the mixture into eight portions and form each into a short sausage shape. Thread each onto a bamboo skewer and refrigerate for 15 minutes.
Place the skewers on the prepared pan or hotplate and cook for 10 minutes, turning
3
halfway through. Serve with a garden salad and the coconut relish (see below). MAKES 1 CUP
½ small green chilli, seeded
and chopped
1cm piece of ginger, chopped 65g shredded coconut
125ml filtered water,
plus extra as needed
2tbsp lime juice
1tbsp chopped coriander leaves 2tbsp ghee ½tsp black mustard seeds ½tsp cumin seeds
¼tsp asafetida
Celtic sea salt, to taste
Blitz all the ingredients except the salt in a food processor to your desired consistency, adding more filtered water if necessary. Season with the salt. The relish will keep in an airtight container in the fridge for 2 days.