Feather and Bone's lamb kofta with yoghurt sauce
serves
4
Images and text from The Ethical Omnivore by Laura Dalrymple and Grant Hilliard (Murdoch Books, RRP $39.99). Photography by Alan Benson.
Ingredients (16)
- 1kg minced (ground) lamb shoulder (ideally medium coarseness, with 20% fat)
- 2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cinnamon
- 1 garlic clove, crushed
- 1 cup loosely packed flat-leaf parsley leaves, finely chopped
- 1 cup loosely packed coriander leaves and stems, finely chopped
- 1 tbs olive oil
- Bitter leaves dressed with vinaigrette, to serve
- Lemon wedges, to serve
Yoghurt sauce
- 130g natural yoghurt
- 1 tsp ground cumin
- 2 tsp olive oil
- 1 tsp salt
- 1 tbs finely chopped mint
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Combine lamb, salt, spices, garlic and herbs in a non-reactive bowl and mix well by hand, to activate the proteins and help the mixture stick together. At this point you can refrigerate the lamb mixture for up to 3 days, or proceed straight to portioning into 100g pieces. Gently roll each portion back and forth on a cool bench to obtain a uniform thickness (about 10cm long). If you don’t have kitchen scales, just do whatever feels right and keep them all a similar size; if you’re feeding six people, make them a little smaller so you finish with 12 pieces. Refrigerate for 15 minutes to firm up.
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2.Meanwhile, combine all yoghurt sauce ingredients in a bowl. Loosen with just enough water to allow the sauce to be poured. Bring the ‘long things’ to room temperature. Heat olive oil in a frying pan over medium-high heat and fry them, turning, for 5–10 minutes, or until nicely browned with a hint of scorch on the outside and still gently pink in the centre. (Alternatively, rub them with oil and grill over a charcoal fire.)
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3.Serve hot on a bitter leaf salad accompanied with lemon wedges and yoghurt sauce.
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