Lamb Koftas with Chickpea Couscous Salad, Mint Chutney and Yoghurt Dressing
Lamb koftas
500g lamb mince
1 teaspoon garam masala
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 tablespoon finely chopped coriander
1 tablespoon finely chopped mint leaves
1 teaspoon salt
Mix together and divide into 4 pieces. Press each quarter into sausage shape and press into a skewer. Roll into an even sausage.
Brush with oil and place on a hot ridged pan or frying pan. Cook for about 3 minutes on each side or until cooked through.
Mint Chutney
75ml cider vinegar
2 teaspoons castor sugar
4 shallots, finely chopped
50ml local rapeseed or olive oil
1 bunch mint
Salt to taste
Simmer the vinegar and sugar in a pan until sugar has dissolved. Add the shallots and cool. Mix in the oil. Remove leaves from mint stalks and chop finely. Mix into the vinegar mixture and season to taste.
Couscous and chickpea salad
150g couscous
1 x 400g tin chickpeas,drained
25g butter
1 onion, finely chopped
1 clove garlic, minced
150ml hot chicken or vegetable stock
Zest and juice 1 lemon
Handful chopped mint leaves
Handful chopped coriander
Fry the onion and the garlic in the butter in a saucepan until golden.
Add the hot stock and bring to the boil. Turn off the heat and add the couscous. Cover with a lid and allow to sit for 5 minutes. Fluff up the couscous and add the chickpeas, lemon juice and zest and chopped herbs. Check seasoning.
Yoghurt dressing
1 teaspoon turmeric
2 tablespoons oil
1 clove garlic finely grated
200ml Greek style yoghurt
Salt and pepper to taste
Fry the garlic gently in the oil until golden and add the turmeric. Cook for a few seconds and then mix into the yoghurt and season with salt and pepper.
