Goat kofta, yoghurt pita bread and cumin butter

Name: Goat kofta, yoghurt pita bread and cumin butter
Yield: 4
Ingredients: 700g minced goat shoulder (order from your butcher); 100g goat or beef fat (order from your butcher), finely chopped; 2 garlic cloves, crushed; 1 tbs ground coriander; 1 tbs ground cumin; 1 tsp chilli flakes; 1 tsp smoked paprika, plus extra smoked paprika to serve; 1/4 cup fresh coriander, finely chopped, plus whole leaves to serve; 1 tbs plain flour; 1/2 cup (50g) fresh breadcrumbs; 1 egg; 1 large red onion; 2 tbs extra virgin olive oil; 300g Greek yoghurt or labneh; 2 cups (300g) self-raising flour, sifted; 300g Greek yoghurt; 1 tbs unsalted butter, melted; 1 tbs cumin seeds, toasted, crushed; White and black sesame seeds; Pickled green peppers; Dried mint

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by Colin Fassnidge

Chef and My Kitchen Rules judge

May 16, 2019

This recipe has certainly goat a lot going for it.

700g minced goat shoulder (order from your butcher)
100g goat or beef fat (order from your butcher), finely chopped
2 garlic cloves, crushed
1 tbs ground coriander
1 tbs ground cumin
1 tsp chilli flakes
1 tsp smoked paprika, plus extra smoked paprika to serve
1/4 cup fresh coriander, finely chopped, plus whole leaves to serve
1 tbs plain flour
1/2 cup (50g) fresh breadcrumbs
1 egg
1 large red onion
2 tbs extra virgin olive oil
300g Greek yoghurt or labneh

Yoghurt pita bread

2 cups (300g) self-raising flour, sifted
300g Greek yoghurt

Cumin seed butter

1 tbs unsalted butter, melted
1 tbs cumin seeds, toasted, crushed

To serve

White and black sesame seeds
Pickled green peppers
Dried mint

Method

1.

To make the kofta, combine mince, fat, garlic, spices, chopped fresh coriander, flour, breadcrumbs and egg in a bowl. Coarsely grate half the onion and add to the mixture (slice remaining onion into rounds and set aside). Season and stir to combine. Roll into 8 equal meatballs, then shape each around a metal skewer into a long egg shape. Chill until needed.
2.

For the pita bread, combine flour, 1/2 tsp salt and 1/4 tsp freshly ground black pepper in a bowl. Add yoghurt and bring dough together with a spoon. Turn out onto a work surface and knead until smooth. Divide into 4 balls and roll out into ovals.
3.

Heat a chargrill pan or barbecue to high heat and brush both sides of the pitas with 1 tbs oil. Cook for 3 minutes each side or until golden and charred. Set aside.
4.

Brush kofta with remaining 1 tbs oil and add to pan. Cook, turning, for 6-8 minutes for medium, or until browned all over and cooked to your liking. Rest for 5 minutes.
5.

For cumin seed butter, combine ingredients in a bowl, brush over pita and halve. Spread pitas with yoghurt and top with koftas, extra paprika, onion, coriander, sesame seeds, peppers and dried mint.