- 1 red onion, thinly sliced
- juice 1 lemon, plus wedges to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 800g lamb mince
- 4 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 200g natural yogurt
- 1 apple, grated
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 small beetroot, about 50g, peeled and grated
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- small bunch coriander
- cooked rice or warmed wraps, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Heat the grill to high. Toss the onion with half the lemon juice, plus some seasoning, and set aside.
Using your hands, mix the mince with 3 tsp of the garam masala and some seasoning. Divide the mix into 6, then roll each into a long thin sausage. Insert a skewer along the length of each kofta, then grill for 5 mins each side until cooked through. If using wooden skewers, soak them for 10 mins first.
Make the raita as the lamb cooks. Mix together the yogurt, apple, beetroot, the remaining garam masala, the lemon juice and some seasoning. Serve the koftas with the onions, raita, lemon wedges, coriander leaves and cooked rice or wraps.