Name: Lamb kofta with yoghurt
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons burghul; 250 g minced lamb; 1 extra-large (60g) egg, beaten lightly; 1 small onion (80g), chopped finely; 2 tablespoons pine nuts, chopped finely; 1 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh flat-leaf parsley; vegetable oil, for shallow drying; 200 g baby spinach leaves; 1 small red onion (100g), cut into thin wedges; 125 g cherry tomatoes, halved; ⅓ cup fresh flat-leaf parsley leaves; ¼ cup fresh mint leaves; 2 tablespoons pomegranate seeds (see notes); Spiced yoghurt; 1 cup (280g) greek-style yoghurt; 2 fresh small red chillies, seeded, chopped finely; 1 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh coriander; 1 clove garlic, crushed; ½ teaspoon ground cumin

Ingredients

2 tablespoons burghul

250 g minced lamb

1 extra-large (60g) egg, beaten lightly

1 small onion (80g), chopped finely

2 tablespoons pine nuts, chopped finely

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh flat-leaf parsley

vegetable oil, for shallow drying

200 g baby spinach leaves

1 small red onion (100g), cut into thin wedges

125 g cherry tomatoes, halved

⅓ cup fresh flat-leaf parsley leaves

¼ cup fresh mint leaves

2 tablespoons pomegranate seeds (see notes)

Spiced yoghurt

1 cup (280g) greek-style yoghurt

2 fresh small red chillies, seeded, chopped finely

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh coriander

1 clove garlic, crushed

½ teaspoon ground cumin

Method

1.Place burghul in a small bowl, cover with cold water; stand 10 minutes. Drain; pat dry with paper towel to remove as much water as possible.

2.Place burghul in a large bowl with lamb, egg, onion, pine nuts and chopped herbs; season. Use your hands to combine mixture. Roll rounded tablespoons of mixture into balls, place on a baking paper-lined tray. Cover; refrigerate kofta for 30 minutes.

3.Meanwhile, make spiced yoghurt.

4.Heat 1.5cm oil in a large frying pan over medium-high heat; shallow-fry kofta, in batches, for 10 minutes or until browned and cooked through. Remove kofta with a slotted spoon; drain on paper towel.

5.Serve kofta with the remaining ingredients. Top with spiced yoghurt; season with pepper.

Spiced yoghury

6.Combine ingredients in a medium bowl. Refrigerate until required.

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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