| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Australian | Lamb, Sauces | 4 | Servings |
INGREDIENTS
| 1 | lb | Ground lamb |
| 2 | Eggs, lightly beaten | |
| 1 1/4 | c | Stale breadcrumbs |
| 2 | Onions, grated | |
| 2 | T | Chopped fresh parsley |
| 1/2 | t | Ground cinnamon |
| 1 | t | Ground cumin |
| 1/2 | t | Chili powder |
| 2 | t | Tumeric |
| 1 | t | Ground allspice |
INSTRUCTIONS
Blend or process all ingredients until smooth and pasty. Shape 1/4 cup lamb mixture around skewer in and elongated (3 to 4 inch) sausage shape along length of skewer; repeat with remaining mixture. Tip: if using wooden skewers, soak in water before shaping meat. Just before serving, grill or barbecue kofta until cooked. Serve with yogurt sauce. Yogurt Sauce: 1/2 cup plain yogurt 2 tsp lemon juice 2 Tbsp tahini paste 1 clove garlic, crushed 2 Tbsp water Combine all ingredients in bowl; mix well. Serves 4. Source: Australian Woman's Weekly, Mediterranean Cooking posted by Linda Davis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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