(Main course - Serves 4)
Ingredients
Dressing
350 ml / 12 fl oz plain yoghurt
1/8 tsp salt
freshly ground pepper
Koftesi
300 g / 11 oz minced lamb
1/2 tsp salt
2 tbsp grated onion
1/4 tsp ground cinnamon
1/2 tsp ground ginger
freshly ground pepper
1 medium sized egg
100 ml / 4 fl oz milk
3 tbsp breadcrumbs
25 g / 1 oz LURPAK Slightly Salted Butter
Spicy vegetable rice
175 g / 6 oz parboiled rice
2 squash, cut into small cubes (approx. 400 g / 14 oz)
2 onions, coarsely chopped (approx. 100 g / 4 oz)
100 g / 4 oz sultanas
1 tsp ground cumin
1/2 tsp salt
freshly ground pepper
Accompaniment: 120 g / 4 oz bread.
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Instructions
Dressing: Stir yogurt with salt and pepper in a bowl. Leave the dressing, covered, in the refrigerator for approx. 30 min. Season.
Koftesi: Mix minced lamb with salt for approx. 1 min. Add onions, remaining spices and the egg. Add milk and then the breadcrumbs. Leave the mince, covered, in the refrigerator for approx. 30 min. Fry the butter until golden in a frying pan. Make 16 koftesi out of the mince (thin, oblong meatballs). Fry koftesi on 3 sides over a low heat for approx. 15 min. - turn up the heat while turning them. Remove koftesi from the frying pan and keep them warm. Use the frying pan with remaining butter for the vegetables.
Spicy vegetable rice: Meanwhile, boil the rice as directed on the packet. Add squash, onions, sultanas and spices to the butter in the frying pan. Fry the mixture over a high heat, while stirring, for approx. 3 min. Add the warm rice to the spicy vegetables and season.
Serving: Arrange spicy vegetable rice in a serving dish and top with the warm koftesi. Serve dressing in a separate bowl.
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