| 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 |
tb |
Chopped fresh parsley |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Chili powder |
| 2 |
ts |
Tumeric |
| 1 |
ts |
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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