zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lamb koftas with griddled aubergine and red onion salad Waitrose Kitchen 2011

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Lamb koftas with griddled aubergine and red onion salad Waitrose Kitchen 2011

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • &frac 12 tsp cayenne pepper
    • 2 tbsp olive oil
    • 500g essential Waitrose New Zealand lamb mince
    • 1 essential Waitrose aubergine
    • 1 pack essential Waitrose plum tomatoes
    • 1 lemon
    • 1 red onion
    • 1 garlic clove
    • 20g pack flat-leaf parsley
    • 125g natural yogurt
    • 1 pack essential Waitrose pitta bread

    Method

    1. Soak 8 wooden skewers in water (or use metal skewers, which do not require soaking). Grate ½ red onion and fi nely chop ½ the parsley, then stir into a bowl with the lamb, ground cumin, cayenne pepper and the zest of ½ lemon. Crush the garlic, add to the mix and season. Form the mixture into sausages (it is easiest to do this with wet hands), thread onto the skewers, cover and chill in the fridge.
    2. Finely slice the remaining ½ red onion and marinate in the juice of the remaining ½ lemon.
    3. Heat a griddle pan on a medium-high heat. Slice the aubergine into 1cm rounds, brush with 1 tbsp olive oil, season and griddle for 2Ð3 minutes on each side; set aside. Brush the koftas with ½ tbsp olive oil and griddle for 2-3 minutes on each side until cooked through.
    4. Meanwhile, deseed and chop 2 tomatoes, then toss with the marinated red onion, remaining parsley leaves and remaining ½ tbsp olive oil; season. Toast 4 pitta breads, then split open and serve with the koftas, aubergine, red onion salad and a little natural yogurt.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    1 stars