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Lamb Koftas with Carrot Salad and Spiced Roti

Just how kebabs should be, fresh, nourishing and full of flavour.

Lamb Koftas with Carrot Salad and Spiced Roti

Serves 4 (makes 16 koftas)

8 metal skewers

Spice Mix
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground chilli powder
1 tsp ground cinnamon

500g lamb mince
1 small red onion, finely chopped
3 cloves garlic, crushed
½ cup fresh breadcrumbs
1 egg, lightly beaten
2 tsp finely grated lemon zest
1 cup parsley leaves, chopped
1 cup mint leaves, chopped
2 tbsp vegetable oil
4 carrots, coarsely grated
½ cup raisins,chopped
2 tbsp lemon juice
4 roti
½ tsp ground chilli powder
Micro herbs, to serve

To make spice mix, combine ingredients in a small bowl. Reserve 2 teaspoons for the salad.

Combine remaining spice mix, mince, onion, garlic, breadcrumbs, egg, lemon zest, ⅓ cup parsley and ⅓ cup mint in a bowl. Season with salt and pepper. Form into 2 tablespoon ovals with damp hands. Refrigerate for 1 hour. Thread 2 koftas onto each skewer. Brush with 1 tablespoon oil.

To make carrot salad, place carrots, raisins, remaining parsley and mint in a bowl. Combine lemon juice and reserved spice mix. Season with salt and pepper. Add to carrot.

Heat an oiled chargrill to a medium heat. Cook koftas for 10 to 12 minutes, turning regularly, or until cooked. Combine remaining oil, chili powder and 1 teaspoon salt. Brush over roti. Cook roti on same chargrill for 30 seconds each side or until golden and warm through.

Serve koftas with roti, carrot salad and sprinkle with micro herbs

You can easily make your own roti using this recipe here.

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