Name: Lamb & plantain koftas with tomato yogurt sauce | Schwartz
Prep time: 25 min
Cook time: 25 min
Yield: 6 (as appetiser)
Ingredients: 450 g (1 lb) diced tomatoes, skins and seeds removed; 4 Cinnamon Sticks; 225 ml (8 fl oz) Greek-style yoghurt; ½ tsp Cinnamon Ground; ½ tsp Cumin Ground; ½ Sea Salt; 1 tbsp vegetable oil; ½ ripe plantain, finely chopped; 225 g (8 oz) minced lamb; ½ red onion, finely chopped; 2 tbsp plain dry breadcrumbs; ¼ tsp Coarse Ground Black Pepper; 4 tsp Parsley Flat Leaf; 1½ tsp Garlic Granules; 1 tsp Onion Salt; 1 tsp Cumin Ground; ½ tsp Coarse Ground Black Pepper; 12 wooden skewers (15cm/6 inch) soaked in water

Coarse Ground Black Pepper

Product Information

£2.35/unit, 33g

Out of Stock

Lamb and Plantain Koftas with Tomato-Yogurt Sauce

Prep Time

25 Minutes

Cook Time

25 Minutes

Ingredients

18

Servings

6 (as appetiser)

Middle Eastern koftas are log-shaped meatballs grilled on a skewer. Instead of the typical rice or bulgur, plantain is added to the meat mixture. Serve with a creamy cinnamon-spiced tomato sauce. This is a flavour forecast 2013 recipe

Ingredients

450 gram (1 pound) diced tomatoes, skins and seeds removed
4 Cinnamon Sticks
225 millilitre (8 fluid ounce) Greek-style yoghurt
½ teaspoon Cinnamon Ground
½ teaspoon Ground Cumin
½ Sea Salt
1 tablespoons vegetable oil
½ ripe plantain, finely chopped
225 gram (8 ounce) minced lamb
½ red onion, finely chopped
2 tablespoons plain dry breadcrumbs
¼ teaspoon Coarse Ground Black Pepper
4 teaspoon Flat Leaf Parsley
1½ teaspoon Garlic Granules
1 teaspoon Onion Salt
1 teaspoon Ground Cumin
½ teaspoon Coarse Ground Black Pepper
12 wooden skewers (15cm/6 inch) soaked in water

Cooking tip

Soak wooden skewers in water for at least 30 minutes to prevent burning.

COOKING INSTRUCTIONS

1 Place tomatoes and Cinnamon sticks in small saucepan. Bring to boil, stirring occasionally. Reduce heat to medium. Cook for 15 minutes, or until mixture is reduced, then allow to cool completely. Remove Cinnamon sticks and reserve 3 tbs tomato mixture for the koftas.
2 For the Tomato-Yogurt Sauce, place remaining tomato mixture, yogurt and seasoning in a small food processor. Cover, then process until desired texture. Spoon sauce in serving bowl, then cover and refrigerate until ready to serve.
3 For the Lamb and Plantain Koftas, heat oil in small frying pan on a medium-high heat. Add plantain, cook and stir for 3 minutes or until crisp. Drain on paper towels, allow to cool, then mix lamb, plantains, reserved tomato mixture and remaining ingredients in large bowl until well blended. Divide lamb mixture into 12 portions and roll each portion into an 8cm (3 inch) long log. Carefully slide a wooden skewer through the center of each kofta.
4 Grill over medium-high heat for 10-15 minutes turning regularly, until koftas are cooked through and browned. Serve with Tomato-Yogurt Sauce.