- 1 Spanish onion
- 1 kg minced lamb
- 1 preserved lemon, flesh and pith discarded, skin finely chopped
- 3 tsp each ground cumin and ground coriander
- 2 tsp ground chilli
- 1 egg
- 2 garlic cloves, finely chopped
- 1 tbsp cumin seeds
- 100 gm thick natural yoghurt, plus extra to serve
- 60 ml olive oil, plus extra for brushing (¼ cup)
- 3 large carrots, shredded on a mandolin or coarsely grated
- 1Finely 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.
- 2Dry-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.
- 3Meanwhile, 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 Gourmet Traveller.