1Spanish onion1 kgminced lamb1preserved lemon, flesh and pith discarded, skin finely chopped3 tsp eachground cumin and ground coriander2 tspground chilli1egg2garlic cloves, finely chopped1 tbspcumin seeds100 gmthick natural yoghurt, plus extra to serve60 ml (¼ cup)olive oil, plus extra for brushingFinely grated rind and juiceof 1 lemon, or to taste3large carrots, shredded on a mandolin or coarsely gratedTo serve:flatbread and 1 cup (loosely packed) mint
Finely chop half the onion and combine in a bowl with lamb, preserved lemon, spices, egg and half the garlic, season generously to taste and mix well to combine. Divide into eight pieces and, working with one piece at a time, mould firmly around a long metal skewer to form a long torpedo shape. Refrigerate while you mould remaining kofta.
Dry-roast cumin seeds until fragrant (1-2 minutes) and combine in a bowl with yoghurt, olive oil, lemon rind and juice and remaining garlic. Thinly slice remaining onion and add to yoghurt mixture with carrot, season to taste and toss lightly to combine.
Meanwhile, preheat a barbecue or char-grill to high. Lightly brush kofta with a little oil and grill, turning occasionally, until cooked to your liking (5-6 minutes for medium). Warm flatbread on the grill after kofta are cooked and serve with kofta, carrot salad, mint and extra yoghurt.
This recipe is from the January 2010 issue of Australian