Lamb & Mushroom Kofta

  • Serves: 4
  • Cooks In: 20 minutes
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Ingredients

1 tbs olive oil
400g cup mushrooms, finely chopped
3/4 cup flat leaf parsley leaves
1 red onion, finely chopped
2 garlic cloves, chopped
11/2 tsp ground coriander
11/2 tsp ground cumin
1/4 tsp ground cinnamon
500g lamb mince
Olive oil cooking spray
Warm naan bread, yoghurt and tabouli, to serve

Method

1

Heat a large non-stick frying pan over high heat until hot. Add oil and mushrooms and cook, stirring often, for 5 minutes or until mushrooms tender. Remove from heat. Set aside for 15 minutes to cool. Drain excess liquid.

2

Combine parsley, onion, garlic and spices in a food processor. Process until finely chopped. Add the cooled mushrooms and mince, use the pulse button to process until well combined. Season well with salt and pepper.

3

Use wet hands to mould heaped tablespoons of mixture around eight metal skewers, squeezing the mixture tightly. Place on a tray. Cover and refrigerate 30 minutes if time permits.

4

Preheat barbecue plate on medium-high. Spray the skewers with oil, turning to coat all sides. Barbecue for 10-15 minutes or until just cooked through. Spray the naan bread with oil and barbecue for 2 minutes each side or until warm. Serve the kofta with warm naan bread, yoghurt and tabouli.

Ingredients

 1 tbs olive oil
 400g cup mushrooms, finely chopped
 3/4 cup flat leaf parsley leaves
 1 red onion, finely chopped
 2 garlic cloves, chopped
 11/2 tsp ground coriander
 11/2 tsp ground cumin
 1/4 tsp ground cinnamon
 500g lamb mince
 Olive oil cooking spray
 Warm naan bread, yoghurt and tabouli, to serve

Directions

1

Heat a large non-stick frying pan over high heat until hot. Add oil and mushrooms and cook, stirring often, for 5 minutes or until mushrooms tender. Remove from heat. Set aside for 15 minutes to cool. Drain excess liquid.

2

Combine parsley, onion, garlic and spices in a food processor. Process until finely chopped. Add the cooled mushrooms and mince, use the pulse button to process until well combined. Season well with salt and pepper.

3

Use wet hands to mould heaped tablespoons of mixture around eight metal skewers, squeezing the mixture tightly. Place on a tray. Cover and refrigerate 30 minutes if time permits.

4

Preheat barbecue plate on medium-high. Spray the skewers with oil, turning to coat all sides. Barbecue for 10-15 minutes or until just cooked through. Spray the naan bread with oil and barbecue for 2 minutes each side or until warm. Serve the kofta with warm naan bread, yoghurt and tabouli.

Lamb & Mushroom Kofta

Tags:

 BBQ, Dinner

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