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Mike Van de Elzen

Homemade Lamb Kofta

Homemade Lamb Kofta w eggplant &amp; cucumber yoghurt500gm lamb mince 1 med onion, peeled and diced 1/2 cup italian parsley, chopped 6 cloves of garlic, crushed 2 tsp allspice, ground 1 tsp cinnimon, ground 1/2 tsp salt chili flakes if you wish 6 mint leaves, finelly sliced 2 tbsp tomato puree 1 tbsp oil 1 tbsp oil for frying 1 eggplant sliced into 12 1 pkt baby red tomatoes  1/2 cucumber, deseeded and diced 12 mint leaves, chopped 200gm yoghurt  Tomato sauce 1 can wholepeeled tomatoes 1 Tbsp oregano, dried pinch of saltPreheat oven to 180*C In a large bowl combine the mince with rest of the ingredients. Mix well and then roll into large balls slightly bigger than a golf ball or 80gms. Heat a tbsp of oil in a large frypan and cook off the balls turning until well coloured, remove. Combine the ingredients for the tomato sauce. Take a roasting tray and spoon a couple of tablespoons of tomato sauce on the bottom. Lay the eggplant down on top of the tomato then a meatball ontop followed by spooning the rest of the tomato sauce over. Halve the tomatoes and scatter before placing into the oven for 35 minutes. Combine the yoghurt and mint leaves and season with a onich of salt and cracked pepper. Serve with cous cous and cucumber yoghurtSee omnystudio.com/listener for privacy information.

Homemade Lamb Kofta w eggplant &amp; cucumber yoghurt 500gm lamb mince 1 med onion, peeled and diced 1/2 cup italian parsley, chopped 6 cloves of garlic, crushed 2 tsp allspice, ground 1 tsp cinnimon, ground 1/2 tsp salt chili flakes if you wish  6 mint leaves, finelly sliced 2 tbsp tomato puree 1 tbsp oil 1 tbsp oil for frying 1 eggplant sliced into 12 1 pkt baby red tomatoes  1/2 cucumber, deseeded and diced 12 mint leaves, chopped 200gm yoghurt Tomato sauce 1 can wholepeeled tomatoes 1 Tbsp oregano, dried pinch of salt Preheat oven to 180*C In a large bowl combine the mince with rest of the ingredients. Mix well and then roll into large balls slightly bigger than a golf ball or 80gms. Heat a tbsp of oil in a large frypan and cook off the balls turning until well coloured, remove. Combine the ingredients for the tomato sauce. Take a roasting tray and spoon a couple of tablespoons of tomato sauce on the bottom. Lay the eggplant down on top of the tomato then a meatball ontop followed by spooning the rest of the tomato sauce over. Halve the tomatoes and scatter before placing into the oven for 35 minutes. Combine the yoghurt and mint leaves and season with a onich of salt and cracked pepper. Serve with cous cous and cucumber yoghurtSee <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Mike van de Elzen: Homemade Lamb Kofta with eggplant & cucumber yoghurt

I love this dish. If you’re a fan of chicken tikka masala, give this one a go. You might think it odd to use robust spice pastes on fish, but it’s very common in southern India. When buying your fish, ask the fishmonger to scale it for you.

Jamie's Ministry of Food - Quick Salmon Tikka With Cucumber Yoghurt