Publications
- 50ml - raisins
- 60ml - chopped fresh coriander
- 2cm - fresh turmeric, peeled and grated
- 15ml - tomato paste
- 5ml - ground coriander
- 15ml - mild curry powder
- 3 - thick slices of white bread, crumbled
- 100g - toasted almonds, chopped
- 1 - large onion, finely chopped
- 800g - beef and ostrich mince
- 2 - large cloves garlic, chopped
- - a pinch of chilli flakes
- 12 - bay leaves
- 125ml - milk
- 30ml - apricot jam
- - yellow rice and sour cream, to serve
- 15ml - olive oil
- 2cm - fresh ginger, peeled and grated
- 1-2 - lemons, thinly sliced
- 30ml - red wine vinegar
1 Soak the bread in the milk and set aside. Heat the oil in a pan and sauté the onion and garlic until glossy. Add the spices and stir until fragrant. Finally, mix in the tomato paste, jam, vinegar and chilli and heat until warmed through. Remove from the heat and mix in the bread mixture, almonds, raisins and coriander; leave to cool.
2 Add the spicy mixture, salt and pepper to the mince and mix well. With wet hands, shape the meat mixture into 18 meatballs.
3 Take 6 wooden skewers and thread 3 meatballs, along with a folded slice of lemon and a bay leaf, onto each one. Fry the koftas over medium coals until golden brown, cooked through and juicy, or place under a preheated grill for about 4 minutes on each side until golden brown all over and done to your liking. Serve with yellow rice, sour cream, chutney and sambals of your choice.
