Lamb Koftas with Coconut Rice by Tracy Healy SCOTY Winner 2017

Prep: 30 minutes. Cook: 25 minutes.

To make the flat bread

1. Mix all flat bread dry ingredients and dried coriander together
2. Combine with 100ml tepid water and knead until a smooth dough is formed
3. Divide mixture into 4 equal size ball and shaped by hand, into flat rounds and place onto greased trays
4. Leave to prove for 5 minutes
5. Mix the oil with cumin and garam masala and lightly brush over the bread. Set the remaining spiced oil to one side for later
6. Bake 15-20 minutes at 180°
7. Once baked, whilst still hot brush with the remaining spiced oil.

To make the lamb koftas

1. Finely dice onions, crush garlic and crush the chickpeas, finely chop the mint and place in bowl with the minced lamb, Garam Masala, Cumin and lemon juice ingredients
2. Mix well until combined
3. Shape, by hand, into 12 equal size balls
4. Place on skewer alternating from meat to tomatoes using 3 meat balls and 2 tomatoes
5. Place on baking tray and bake for 15 – 20 minutes 180°

To make the coconut rice

1. Finely dice onions 
2. Heat a little oil in pan, add onion and crush garlic and finely chopped ginger, cook until onions begin to soften
3. Add the grated carrot and long grain rice to the onion pan and stir.
4. Mix coconut milk powder and vegetable bouillon powder with 200ml water and pour over the rice, stir well
5. Bring to the boil and simmer of 20 – 25 minutes, stirring occasionally adding extra water if needed. The rice will become a sticky texture
6. Before serving finely slice the spring onion and finely chop the coriander. Stir though the rice

To make the salad slaw

1. Finely chop fresh mint and add to natural yogurt, set aside
2. Finely shred lettuce and baton cucumber
3. At the last minute before serve combine the dressing with the salad

The kofta’s can also be made with minced turkey or a mixture of minced beef and pork. Soak the skewers in water for 30 minutes before hand to stop them from burning.