Lamb Koftas with Carrot Salad and Spiced Roti
The spices in the lamb kofta eat well with the sweetness of the carrots and raisins in the salad.
Ingredients
For the kofta:
Wooden skewers
1 egg - lightly beaten
2 Tbsp Olive Oil
500g Lamb mince
1 Red onion - peeled, finely chopped
2 Garlic Cloves - peeled, crushed
1/4 cup Breadcrumbs
Zest of one lemon, finely grated
2 tsp Ras el Hanout
Handful parsley - leaves roughly chopped
Small handful mint - leaves roughly chopped, set aside some for serving
Salt & Pepper to taste
For the carrot salad:
2-3 large Carrots - peeled, coarsely grated
1/4 cup Raisins - chopped
1 Lemon - juiced
2 tsp Ras el Hanout
To Serve:
Ground chilli powder
Roti
Method
Place wooden skewers into a bowl and cover in water to soak while you prepare everything
Combine all but 2 teaspoons of spice mix with the mince, onion, garlic, breadcrumbs, egg, lemon zest, half the parsley and half the mint in a medium-sized bowl. Season with salt and pepper
Form into 2 tablespoon ovals with damp hands, and place on a tray in the freezer for 20 mins to firm up
To make carrot salad, place carrots, raisins, remaining parsley and ½ remaining mint in a medium-sized bowl. Combine lemon juice and reserved Ras el Hanout, add to the carrot mix and season to taste, and set aside
Heat oven grill to high heat, or BBQ if using
Remove koftas from the freezer and thread 2 koftas onto each skewer. Brush with a little oil. Cook koftas under the grill for 10 to 12 minutes, turning regularly, or until cooked
Combine remaining oil, chilli powder and 1 teaspoon salt. Brush over roti. Cook roti under the grill for 30 seconds each side or until golden and warmed through
Serve koftas with roti and carrot salad and sprinkle with remaining chopped mint