| 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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