Lamb kofta

Bring the family together over lamb kofta - there's a mouthful of flavour in every bite!

• 1 small red onion, grated
• 500g lamb mince
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1/3 cup finely chopped fresh mint leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 egg, lightly beaten
• 1/2 cup fresh breadcrumbs
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 200g plain Farmers Union Greek Style Yogurt
• 1 teaspoon cumin seeds, crushed
• Couscous and fresh mint leaves, to serve

Energy 1559kJ	Fat saturated 9.60g
Fat Total 20.50g	Carbohydrate sugars g
Carbohydrate Total 13.60g	Dietary Fibre 1.80g
Protein 32.40g	Cholesterol 144.00mg
Sodium 270.00mg

All nutrition values are per serve.

1. Step 1

   Combine onion, mince, parsley, mint, cumin, coriander, egg, breadcrumbs and garlic in a bowl. Mix to combine. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate.

2. Step 2

   Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 to 7 minutes or until browned and cooked through. Meanwhile, combine yoghurt and cumin in a bowl. Season with salt and pepper. Serve kofta with yoghurt mixture, couscous and mint.

After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.

Add extra oil to pan during cooking, if necessary.

Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.

Kim's meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.

Meatballs are a great way to add 'hidden' vegetables to your childrens' meals.

Serve leftover meatballs in rolls or wraps for lunch the next day.

Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.