Korma Lamb Koftas With Mint & Cucumber Salad
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Korma Lamb Koftas With Mint & Cucumber Salad
Recipe By Courtney Roulston
Ingredients
500 g Coles lamb mince
3 tbsp Patak’s korma paste
2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve
2 cups red cabbage, finely sliced
2 Lebanese cucumbers, sliced on the angle
½ bunch mint, chopped
1 lemon
½ cup Jalna Greek yoghurt
1 pack Patak’s plain naan bread, to serve
8 whole pickled chillies, from a jar
Method
Preheat a bbq or frying pan over a medium heat. Mix the korma paste into the lamb mince and season with a pinch of sea salt. Roll the mixture into 4 large koftas, or 8 smaller ones and set aside.
Place the red cabbage, sliced cucumbers, half the mint, 1 tablespoon of oil, juice and zest of ½ the lemon and a pinch of salt into a bowl. Toss well to coat and set aside to lightly pickle while you cook the lamb.
Mix the remaining mint into the yoghurt with a pinch of salt and set aside.
Drizzle the remaining oil over the koftas and cook, turning for 4 - 5 minutes or until fragrant and cooked through. Remove from the heat and rest for 2 minutes.
Warm the naan breads on the grill for 1 - 2 minutes then tear half and place onto a serving platter.
Top the naan breads with the mint yoghurt, cucumber salad, lamb koftas and pickled chillies. Drizzle with a little extra oil and serve with lemon wedges on the side.
