Tender, lean lamb is blended to a smooth paste with spices and yoghurt, then moulded around a skewer to make tasty koftas, served with a mouthwatering fresh salsa and rice.
1 tablespoon butter
1 medium onion
1 1/3 cups long-grain or basmati rice
Salt and black pepper
1/4 inch fresh root ginger
1 clove garlic
1 pound 2 ounce minced lamb
A small bunch of fresh cilantro
1 tablespoon mango powder (amchoor), or lemon juice
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon chilli powder
1 1/2 tablespoons gram flour
3 tablespoons natural Greek yoghurt
1 - 2 tablespoons vegetable oil
For the salsa:
3 tablespoons olive oil
1 tablespoon white wine vinegar
8 ounce canned chopped tomatoes
1 clove garlic
1 small fresh, green or red chilli
1. Put a kettle of water on to boil. Melt the butter in a saucepan. Peel the onion, finely slice one quarter and fry it gently for 3 minutes. Stir in the rice and fry for 1 minute.
2. Pour 1 pint 7 fl ounce of boiling water onto the rice, add salt, cover and return to the boil. Reduce the heat and simmer for 15 minutes. Preheat the grill to high.
3. Peel and chop the ginger and garlic, roughly chop the remainder of the onion, then put them all into a food processor with the lamb.
4. Rinse and chop the cilantro leaves, reserving a few for a garnish. Set two-thirds of the chopped herbs aside and add the rest to the food processor with the mango powder or lemon juice, the spices, gram flour, yoghurt and some salt and pepper. Blend to a paste.
5. Divide the mixture into eight equal portions and mould each into a sausage shape round a metal skewer. Brush with the oil and grill for 6 - 8 minutes, turning once.
6. To make the salsa, whisk the oil, vinegar, and tomatoes together in a bowl. Peel, crush and add the garlic, then rinse, dry and finely chop the chilli and add it, with the remaining chopped cilantro. Season to taste.
7. Spoon the cooked rice onto serving plates, top with the koftas and spoon the salsa over them. Garnish with cilantro.