Rosemary skewered lamb kofta, cabbage, capsicum and mint slaw, lemon and sesame dressing

1kg lamb mince

1 egg

1 brown onion, peeled and diced

1 clove garlic, peeled

2 coriander root, stem and leaves

½ lemon, juiced

1 small handful Italian parsley

1 chilli, deseeded and diced

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp turmeric powder

1 tsp sea salt

1 tsp cracked black pepper

¼ cup almond meal

8 large rosemary stems

½ red cabbage, finely sliced

½ red cabbage, finely sliced

1 red capsicum, sliced finely

½ bunch spring onion, sliced

1 large handful mint, washed and picked

1 large handful swiss chard, washed

½ lemon, juiced

2 tbsp rice wine vinegar

1 tsp sesame oil

1 tsp honey

2 tbsp grapeseed oil

1 pinch sea salt

 

Process the onion, garlic, coriander root, stem and leaves, parsley and chilli in a blender or food processor to a fine paste. In a large bowl, combine the remaining ingredients except for the rosemary to the processed ingredients and mix well. Form the mixture into long cylinders and place on a grease proof lined tray. Insert long rosemary sticks and cook in a preheated 180 degree Celsius oven for 15 minutes.

 

Toss all the salad ingredients in a large bowl with the dressing.

 

You can plate the koftas and the salad individually or serve it on a platter and in a large bowl to share. Serve the koftas with a big spoon of natural yoghurt.

 

posted by

herb

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