INGREDIENTS
For the kofta:
200g lamb mince
1 dssp mint, chopped
¾ tsp ground cumin
½ tsp ground cinnamon
1 tsp garlic purée, shop bought
½ tsp ginger purée, shop bought
For the purée:
½ x 400g tin butter beans, drained
¾ tsp garlic purée, shop bought
2 x pinches smoked paprika
1 tsp lemon juice
1½ tbsp olive oil
For the tomato:
½ x tomato
1 dssp olive oil
For the yoghurt:
1 tsp coriander, chopped
1 tbsp Greek yoghurt
1 x pinch smoked paprika
Recipe continues
METHOD
For the kofta:
Put the mince in a food processor. Add the mint, spices and purées and whizz briefly.
Mould onto a stick and cook in a griddle pan for 3-4 minutes.
For the purée:
Place the butter beans into a beaker. Add the garlic purée, paprika, lemon juice and olive oil. Blend with a stick blender until a slightly coarse purée is achieved.
For the tomato:
Heat the oil in a pan and cook the tomatoes cut side down for 5 minutes.
For the yoghurt:
Mix the coriander through the yoghurt. Finish with the paprika.