Spicy Lamb Kofta

By Scott Marley

(serves 4) 450g lean minced lamb 2 tablespoons medium curry paste 1 lime 2 tablespoons fresh coriander, chopped salt and pepper METHOD Place the minced lamb in a large bowl with the curry paste, chopped coriander and juice and rind of the lime. Mix thoroughly and season with the salt and pepper. Separate the mixture into 6 to 8 balls which can be easily rolled in the palm of the hand. Thread each of the balls onto a skewer, slightly flattening two sides of the balls. Place the skewers on a hot barbecue and cook the kofta for 5 to 7 minutes on each side, until thoroughly cooked. The kofta can be served on a bed of salad, or perhaps with naan bread and a red onion salad.

Top  Back