Name: Lamb kofta with yogurt tahini sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram minced lamb; 2 eggs; 1 1/4 cups (85g) stale breadcrumbs; 2 brown onions, grated finely; 2 tablespoon finely chopped fresh flat-leaf parsley; 1/2 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/2 teaspoon chilli powder; 2 teaspoon ground turmeric; 1 teaspoon ground all spice; 1/2 cup (125ml) yoghurt; 2 teaspoon lemon juice; 2 tablespoon tahini; 1 clove garlic, crushed; 2 tablespoon water

Ingredients

500 gram minced lamb

2 eggs

1 1/4 cups (85g) stale breadcrumbs

2 brown onions, grated finely

2 tablespoon finely chopped fresh flat-leaf parsley

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon chilli powder

2 teaspoon ground turmeric

1 teaspoon ground all spice

1/2 cup (125ml) yoghurt

2 teaspoon lemon juice

2 tablespoon tahini

1 clove garlic, crushed

2 tablespoon water

Method

1.First make yoghurt tahini sauce. Combine yoghurt, lemon juice, tahini, garlic and water in a small bowl.

2.Blend or process remaining ingredients until smooth. Shape ¼ cup of lamb mixture around a skewer; repeat with remaining lamb mixture.

3.Cook kofta on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through.

4.Serve with yoghurt tahini sauce and tabbouleh, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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