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Lamb Kofta
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| 1/4 cup | burghul, (cracked wheat) |
| 1/2 cup | boiling water |
| 600g | lamb mince |
| 1 | egg, lightly beaten |
| 1 small | brown onion, finely chopped |
| 2 tablespoons | finely chopped fresh flat-leaf parsley leaves |
| 1/4 cup | finely chopped fresh mint leaves |
| 1 tablespoon | MasterFoods Moroccan seasoning |
| 1 tablespoon | olive oil |
| Mint and garlic yoghurt | |
| 2 small | red chillies, deseeded, finely chopped |
| 2 | garlic cloves, crushed |
| 1/3 cup | finely chopped fresh mint leaves |
| 375g | plain Greek-style yoghurt |
Method
Place burghul in a heatproof bowl. Add boiling water. Stand for 15 minutes. Drain. Return burghul to bowl. Add mince, egg, onion, parsley, mint, seasoning and salt and pepper. Using hands, mix to combine. Using 1 tablespoon mixture at a time, roll mixture into 32 balls.
Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 7 to 10 minutes or until browned and cooked through.
Meanwhile, make mint and garlic yoghurt Place chilli, garlic, mint and yoghurt in a bowl. Stir to combine. Serve meatballs with yoghurt mixture.
Recipe uploaded with Shop'NCook for iPhone.
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