Servings | serves |
Ingredients
- 700 grams Lamb diced , shoulder or leg
- 1 Brown Onion roughly chopped
- 2 tablespoons Mint
- 2 tablespoons Flat-leaf Parsley
- 2 teaspoons Cumin ground
- 1 1/2 teaspoons Coriander ground
- 2 tablespoons Cous Cous
- Sea Salt and Black Pepper freshly Ground
- Olive Oil
Tomato Salsa
- 250 grams Cherry Tomatoes Red, quartered
- 250 grams Cherry Tomatoes Yellow, quartered
- 1 tablespoons Mint finely chopped
- 1 tablespoon Flat-leaf Parsley finely chopped
- 1 Lemon juiced
- 2 tablespoons Olive Oil
- 1/2 teaspoon Caster Sugar
- Salt and Pepper
Ingredients
Tomato Salsa
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Instructions
- Process lamb in 2 batches until minced. Transfer to a large bowl. Process onion, mint and parsley until finely chopped. Add to lamb with cumin and coriander. Add couscous and mix until well combined. Season with salt and pepper.
- Divide lamb mixture into 8 portions. Using wet hands, shape each portion into a thick sausage around a metal skewer. Put kofta on a plate, cover and refrigerate for 1 hour or till firm.
- To make Tomato salsa: Combine tomatoes, mint, parsley, lemon juice, oil, sugar, and salt and pepper in a non-metallic bowl. Cover and stand at room temperature for 30 minutes to allow the flavours to develop.
- Preheat a lightly oiled barbecue grill or flat plate on medium until hot. Brush individual kofta with olive oil and then barbecue, turning several times, for 8-10 minutes until cooked through. Serve with Tomato salsa.
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