Name: Lamb kofta with cumin salt and beet salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram lamb mince; 1 medium brown onion, finely chopped; 2 cloves garlic, crushed; 2 teaspoon ground cumin, plus 1/4 teaspoon extra; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 450 gram can baby beets, drained, halved (quartered if large); 2 tablespoon chopped mint, plus 1/2 cup leaves extra; 2 tablespoon freshly squeezed orange juice; 2 tablespoon vegetable or olive oil; cooking oil spray; 1/2 teaspoon salt; 1/3 cup greek-style natural yogurt; 4 pieces lebanese bread, warm

Ingredients

500 gram lamb mince

1 medium brown onion, finely chopped

2 cloves garlic, crushed

2 teaspoon ground cumin, plus 1/4 teaspoon extra

1 teaspoon ground coriander

1 teaspoon sweet paprika

450 gram can baby beets, drained, halved (quartered if large)

2 tablespoon chopped mint, plus 1/2 cup leaves extra

2 tablespoon freshly squeezed orange juice

2 tablespoon vegetable or olive oil

cooking oil spray

1/2 teaspoon salt

1/3 cup greek-style natural yogurt

4 pieces lebanese bread, warm

Method

1.Process mince, onion, garlic and spices in a food processor until smooth. Season. Divide mixture into 12 equal portions. Shape each portion around a skewer. Place kofta on a baking paper-lined baking tray. Cover with plastic wrap; chill for 15 minutes.

2.Meanwhile, for the beet salad, combine beets, mint, juice and oil in a medium bowl. Season.

3.Preheat char-grill or barbecue to moderately high. Spray kofta with oil. Cook and turn kofta for 10 minutes or until cooked.

4.To make cumin salt, combine extra cumin and the salt in a small bowl. Sprinkle over hot kofta.

5.Serve kofta with beet salad, yoghurt, bread and extra mint.

To prevent bamboo skewers scorching, soak in cold water for 20 minutes before threading. You could also use oiled metal skewers. Make ahead: You can make kofta a day ahead; cover, then refrigerate.
Note

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Ingredients

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