Mike van de Elzen: Homemade Lamb Kofta with eggplant & cucumber yoghurt

Author
Mike van de Elzen.,
Publish Date
Sun, 29 Nov 2020, 1:00PM
Mike van de Elzen. (Photo / Supplied)
Mike van de Elzen. (Photo / Supplied)

Mike van de Elzen: Homemade Lamb Kofta with eggplant & cucumber yoghurt

Author
Mike van de Elzen.,
Publish Date
Sun, 29 Nov 2020, 1:00PM

Homemade Lamb Kofta w eggplant & cucumber yoghurt

500gm lamb mince

1 med onion, peeled and diced

1/2 cup italian parsley, chopped

6 cloves of garlic, crushed

2 tsp allspice, ground

1 tsp cinnimon, ground

1/2 tsp salt chili flakes if you wish

 6 mint leaves, finelly sliced

2 tbsp tomato puree

1 tbsp oil

1 tbsp oil for frying

1 eggplant sliced into 12

1 pkt baby red tomatoes

 1/2 cucumber, deseeded and diced

12 mint leaves, chopped

200gm yoghurt

 

Tomato sauce

1 can wholepeeled tomatoes

1 Tbsp oregano, dried

pinch of salt

Preheat oven to 180*C

In a large bowl combine the mince with rest of the ingredients. Mix well and then roll into large balls slightly bigger than a golf ball or 80gms. Heat a tbsp of oil in a large frypan and cook off the balls turning until well coloured, remove.

Combine the ingredients for the tomato sauce. Take a roasting tray and spoon a couple of tablespoons of tomato sauce on the bottom. Lay the eggplant down on top of the tomato then a meatball ontop followed by spooning the rest of the tomato sauce over. Halve the tomatoes and scatter before placing into the oven for 35 minutes.

Combine the yoghurt and mint leaves and season with a onich of salt and cracked pepper.

Serve with cous cous and cucumber yoghurt