Ann Creber's - Spicy Mint Lamb Kofta

Traditionally, lamb dishes are associated with spring weather, but with the increase in price over the years, meat has now become an expensive meal for any family.

Minced lamb is still reasonably priced and used with the lush mint that is springing up (no pun intended) and some zingy spices, a delicious meal can be created.

A great selection of new season's herbs are now available at local farmers' markets and wayside stalls up here in the Hills and mint is very easily grown in any home garden.

INGREDIENTS

Serves 6-8

• 500-grams of minced lamb
• 2 tablespoons shredded or chopped fresh mint leaves
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 3 garlic cloves (finely chopped or crushed)

METHOD

1. Place all the ingredients into a large bowl, and using your hands, mix until all the ingredients are thoroughly blended. In the meantime, soak 6 or 8 wooden satay sticks.
2. Shape the meat mixture into balls, then press each into an elongated tube around the satay sticks, leaving one end of each stick uncovered.
3. Using a charcoal or traditional grill, cook the koftas for about 8 minutes, turning as necessary. Have the lightly warmed pita bread ready and arrange a kofta on each to serve. A mixture of natural yoghurt blended with finely diced cucumber, mint, Italian parsley, and plenty of freshly ground pepper make a delicious sauce to spoon over individual koftas.

These may be prepared in advance and cooked at meal time. A stylish choice for an elegant BBQ picnic in one of our lovely Yarra Ranges parks or gardens, too!

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM

* Image courtesy of Pinterest