Lamb & tomato koftas
Ingredients
14
Steps
7
Serves
4
Cook Time
40-45 Min
Ingredients
For the dressing
-
If using bamboo or wooden skewers, soak in water for at least 30 minutes to prevent them burning.
-
Put the lamb in a bowl. Finely chop 1 onion, and add to the bowl with the garlic and chilli. Stir in the garam masala, mint and lemon juice, and season well with salt. Mix well.
-
Divide the mixture in half, then divide each half into 10 equal portions. Form each portion into a small ball – you will have 20 meatballs, or koftas, in all. Roll the koftas in half of the oil to coat. Quarter the remaining onion half, and separate into layers.
-
Preheat the grill until hot. Alternately thread 5 of the koftas, 4 tomato quarters and some of the onion layers onto each of four skewers.
-
Brush the vegetables with the remaining oil, and cook the koftas under a hot grill for about 10 minutes, turning frequently, until they are browned all over.
-
Meanwhile, prepare the dressing. In a small bowl, mix together the yogurt, cucumber, mint and cumin seeds.
-
Serve the koftas hot with the yogurt dressing.