April 2003

Lamb Kofta With A Roasted Vegetable Salad And A Mint And Yoghurt Dip.

The main part of this dish is, of course, the Kofta Kebab. This is made by mixing together the following ingredients: - Minced lamb, finely diced onion, garlic ground cumin, coriander, mint and seasoning.

The amounts of each, of course, come down to personal taste. These are all mixed together with a little beaten egg and left to chill in the fridge. When the mix is cold it can be shaped around a pre soaked wooden skewer. The skewers are soaked in a little water to stop them burning when the kebabs are cooked.

The dip I am serving is very simple. In a bowl mix a little fresh natural yoghurt with some finely chopped mint, a dash of mint sauce, salt and pepper and lemon juice to taste. As an option you can also add a little paprika.

This dish was served with a roasted vegetable salad. This is made with fine strips of your favorite vegetable, stir-fried in a pan with a little Chili oil and seasoning. Serve with some mixed lettuce leaves and either some Pitta Bread or in this case two tomato flavoured tortillas.

This is a fresh and healthy dish for a great summer lunch. The kebabs taste even better if cooked on a barbeque, but then, what meat doesn't?

Enjoy.

Paul Vincent: Head Chef