I always think that the more colourful the dish the better it is for you. At work the restaurants always have chip shop day on a Friday and the counter just looks yellow. There’s chips, deep fried or breaded fish, battered sausages, pies and often onion rings or potato wedges. The only bit of colour you see is the small pot of mushy peas at the end of the counter, and to me that does not say appealing. I’m not saying there is anything wrong with any of those foods, but you need to add a little colour to your plate for it to feel really good. This meal definitely has that feel good food factor! It has colour, awesome flavours, great textures, plenty of vegetables and tastes absolutely awesome! If this meal doesn’t make you smile then I don’t know what will!!
Makes 6 koftas – so served 3-6 depending on how much meat you wanna eat!
For the koftas
– 6 kebab skewers
– 250g very lean, good quality minced lamb
– 1 large carrots, peeled and grated or finely chopped
– ½ white onion, finely chopped
– 1 clove garlic, crushed
– 25g fresh white breadcrumbs
– 35g mushrooms chopped
– 1 tsp tomato paste
– 1/2 tsp chilli flakes
– 1/2 tbsp roughly chopped coriander
– 1 egg, lightly beaten
– 2 tsp sea-salt and 6 turns black pepper
For the rice
– 3 handfulls of rice
– ½ lime
– Small handful each of fresh coriander, mint and rocket – finely chopped
For the Chilli Sauce
– 1 red chilli – chopped
– 1 clove garlic – crushed
– 1 tsp olive oil
– 1 pinch chilli flakes
– 1 tbsp sugar
– 1 tbsp tomato ketchup (I use Heinz)
– 4 tbsp water
– Juice ½ lime
For the Minted Yogurt
– 1 small handful each of mint and coriander – finely chopped
– 3 tbsp natural/Greek yoghurt
– Juice ½ lime
Place all the kofta ingredients together in a large bowl and mix together with your hands until well combined.
Divide into 6 sausage shapes and push a skewer into the middle of each kofta.
Cover with cling film and chill in fridge for 30 minutes.
Set the oven to 180’C
Place the koftas on a grill with a tray underneath and cook for 30-35minutes until starting to turn crispy on the outside
In the meantime, cook the rice according to pack instructions in boiling water with salt and half the lime.
Once cooked, drain and discard the lime and stir in the herbs. Season to taste and set aside until ready to serve
In the meantime make the chilli sauce by simmering the chilli and garlic on a medium heat in the oil until the garlic is just turning golden.
Add the rest of the ingredients and simmer for 3-5 minutes. Remove from the heat and blend into a smooth sauce.
Finely make the minted yoghurt by simply mixing together the fresh herbs, yoghurt and lime juice
Plate rice and koftas and drizzle with the chilli and yoghurt sauce and enjoy 😀