Serves 4.
INGREDIENTS:
- 550g lean lamb mince
- 1tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, finely chopped
- 4 cocktail gherkins, finely chopped
- 2 tsp paprika
- 1 tsp cumin
- 1 red chilli, finely chopped
- 5 mint leaves, finely chopped
FOR THE TABBOULEH:
- 100g bulgur wheat, cooked according to the packet instructions
- a handful of chopped fresh parsley
- 20g fresh mint, chopped
- 3 tomatoes, de-seeded and chipped
- Juice of a lemon
- 2tbsp olive oil
TO GARNISH:
- Finely shredded red cabbage
- Pickling juice from the cocktail gherkins
- Natural Yoghurt
- Fresh chopped mint
- 1/2 a fresh red chilli
METHOD:
- Start with making the koftas. In a small frying pan, add the olive oil, red onion and garlic and fry until the onions are soft but not browned. Add the paprika, cumin and chilli, continue cooking for 1 more minute over a low heat. Remove and leave to cool completely.
- Place the lamb into a mixing bowl with the finely chopped gherkins, cooked onion mixture and fresh chopped mint. Season with salt and milled pepper and mix really well.
- Take 8 wooden skewers. Divide the kofta mixture into 8 balls. Then, using damp hands, formathe lamb around the wooden skewers into a sausauge shape. Leave in the fridge until needed.
- For the tabbouleh, mix the cooked bulgur wheat with the parsley, mint, tomatoes, lemon juice and olive oil and season to taste.
- To make some pickled red cabbage, quite simply pout a little of the gherkin pickling liquid over the cabbage and mix.
- Make a yoghurt sauce by simply mixing together natureal yoghurt, fresh mint and chilli using a hand held blender or with a spoon.
- Place the koftas under a hot grill and cook for about 10 minutes, turning every so often.
- Serve the koftas with warm pitta bread, tabbouleh, pickled red cabbage and the zingy yoghurt dressing.
Cook’s Tip:
Lamb can be replaced with any other minced meat, such as pork or beef.
Recipe by Opies.