Lamb Main Indian

Indian-style koftas

Name: Indian-style koftas
Yield: 4
Cuisine: /indian
Ingredients: 500g lamb mince; 1 cup (70g) gluten-free breadcrumbs; 1 egg; 2 garlic cloves, crushed; 3 tsp grated ginger; 3 tsp garam masala, plus extra to serve; 2 tsp ground turmeric; 1 cauliflower head, cut into florets; 2 tbs extra virgin olive oil; 300g okra, tops trimmed; 1/2 bunch spring onions, sliced; 2 long green chillies, finely chopped; 1/2 cup (45g) desiccated coconut; 1 bunch coriander, leaves finely chopped; Juice of 1 lime, plus lime wedges to serve; 1 cup (280g) thick Greek-style yoghurt; Micro coriander to serve (optional)

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by Phoebe Wood

Feb 16, 2017

These Indian-style koftas are not only tasty but also packed full of nutritious goodness. A perfect weeknight meal.

500g lamb mince
1 cup (70g) gluten-free breadcrumbs
1 egg
2 garlic cloves, crushed
3 tsp grated ginger
3 tsp garam masala, plus extra to serve
2 tsp ground turmeric
1 cauliflower head, cut into florets
2 tbs extra virgin olive oil
300g okra, tops trimmed
1/2 bunch spring onions, sliced
2 long green chillies, finely chopped
1/2 cup (45g) desiccated coconut
1 bunch coriander, leaves finely chopped
Juice of 1 lime, plus lime wedges to serve
1 cup (280g) thick Greek-style yoghurt
Micro coriander to serve (optional)

Method

1.

Combine mince, breadcrumbs, egg, garlic, 2 tsp ginger, 2 tsp garam masala and 1 tsp turmeric in a bowl. Season well. Shape into 8 balls and chill for 15 minutes.
2.

Meanwhile, place cauliflower in a food processor and whiz until it resembles couscous.
3.

Heat half the oil in a pan over medium heat. Add okra and cook, tossing, for 3-4 minutes until lightly coloured. Remove from pan, chop and set aside.
4.

Add two-thirds of the spring onions, chillies, coconut and remaining spices to pan. Cook, stirring, for 5 minutes or until coconut is toasted. Add cauliflower and cook, stirring, for 8-10 minutes until golden. Season, then stir through half the coriander. Sprinkle with okra and drizzle with lime. Set aside.
5.

Heat a barbecue or chargrill to high. Brush koftas with remaining 1 tbs oil and cook, turning, for 8 minutes or until cooked.
6.

Combine yoghurt and remaining coriander in a bowl. Season and sprinkle with extra garam masala. Serve with koftas, cauliflower couscous, lime, micro coriander and remaining spring onions.