Name: Lamb kofta with chilli tomato and yogurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kilogram minced (ground) lamb; 1 large_piece (200g) brown onion, chopped finely; 1 clove garlic, crushed; 1 tablespoon ground cumin; 2 teaspoon ground turmeric; 2 teaspoon ground allspice; 1 tablespoon fresh mint, finely chopped; 2 tablespoon fresh flat-leaf parsley, finely chopped; 1 egg, beaten lightly; 6 (510g) pocket pitta breads, quartered; Yogurt sauce; 3/4 cup (200g) low-fat yogurt; 1 clove garlic, crushed; 1 tablespoon fresh flat-leaf parsley, finely chopped; Tomato chilli sauce; 1/4 cup (60ml) tomato sauce (ketchup); 1/4 cup (60ml) chilli sauce

Ingredients

1 kilogram minced (ground) lamb

1 large_piece (200g) brown onion, chopped finely

1 clove garlic, crushed

1 tablespoon ground cumin

2 teaspoon ground turmeric

2 teaspoon ground allspice

1 tablespoon fresh mint, finely chopped

2 tablespoon fresh flat-leaf parsley, finely chopped

1 egg, beaten lightly

6 (510g) pocket pitta breads, quartered

Yogurt sauce

3/4 cup (200g) low-fat yogurt

1 clove garlic, crushed

1 tablespoon fresh flat-leaf parsley, finely chopped

Tomato chilli sauce

1/4 cup (60ml) tomato sauce (ketchup)

1/4 cup (60ml) chilli sauce

Method

1.Make yogurt sauce, Combine ingredients in small bowl.

2.Make chilli tomato sauce. Combine sauces in bowl.

3.Combine lamb, onion, garlic, spices, herbs and egg in large bowl. Divide mixture into 18 even-sized pieces, mould around skewers to form sausage shapes.

4.Cook kofta, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through.

5.Serve kofta with pitta, yogurt sauce and chilli tomato sauce.

Soak 18 bamboo skewers in water for at least 30 minutes to prevent scorching during cooking, or cover the ends with foil.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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