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Kofta with coriander chutney

By admin
16 April 2015

Serves: 6

Cooking time: 45 minutes

Ingredients

  • 5 ml (1 teaspoon) ground cumin (meatballs)
  • 5 ml (1 teaspoon) ground coriander (meatballs)
  • 5 ml (1 teaspoon) caraway or fennel seeds (meatballs)
  • 3 ml (½ teaspoon) white pepper (meatballs)
  • 3 ml (½ teaspoon) cayenne pepper (meatballs)
  • 3 ml (½ teaspoon) turmeric (meatballs)
  • 30 ml (2 tablespoons) chopped fresh rosemary (meatballs)
  • 500 g lamb mince (meatballs)
  • 1 large egg, lightly beaten (meatballs)
  • 15 ml (1 tablespoon) sunflower oil (meatballs)
  • 45 ml (3 tablespoons) plain yogurt (chutney)
  • 1 chilies, chopped (chutney)
  • 5 ml (1 teaspoon) minced fresh ginger (chutney)
  • 3 ml (½ teaspoon) salt (chutney)
  • 500 ml (2 cups) loosely packed fresh coriander (chutney)
  • 250 ml (1 cup) loosely packed fresh mint leaves (chutney)
  • 1 small onion, grated (chutney)
  • 5 ml (1 teaspoon) lemon juice (chutney)

Steps

  1. To make meatballs: In a bowl mix together cumin, coriander, caraway seeds, white pepper, cayenne pepper and rosemary.
  2. Add lamb and egg, season with salt. Mix gently. Chill mixture until firm enough to shape, about 15 minutes.
  3. With wet hands, form chilled meat into oval balls and set on a baking sheet. Heat oil in a frying pan over medium heat. Fry meatballs until well browned all over, 8 to 10 minutes. Transfer to paper towels.
  4. To make chutney: Put all chutney ingredients in a food processor and blend until very smooth. Add more lemon juice. Spoon into a serving bowl. Thread meatballs on wooden skewers and serve with Coriander chutney.