Recipes

Home › Recipes › Recipe

Lamb kofte with smoked eggplant, pistachio tabouleh and homemade roti

Preparation time:: 60 mins (+ standing)

Cooking time:: 60 mins

Serves:: 4

Ingredients

Lemon wedges, to serve

Roti bread
500g wholemeal flour, plus extra, to dust
1 tsp sea salt
500ml water

Olive oil, to fry

Smoked eggplant
1 large eggplant, halved lengthways
1 tbs tahini paste
1 garlic clove, finely chopped
Juice of 1/2 lime

Salt, to season

Pistachio tabouleh
50g couscous
185ml (3/4 cup) water
200g chopped pistachio nuts, roasted
1 cup flat-leaf parsley, chopped
1/2 cup mint leaves, chopped
100g pitted green olives, chopped
1 garlic clove, crushed
Juice of 1 lemon
1 tbs grated lemon rind
2 tbs extra virgin olive oil

Salt and pepper, to season

Lamb kofte
600g lamb mince
3/4 cup breadcrumbs
1/4 cup mint, chopped
1 tbs parsley, chopped
2 tsp ground fennel seeds
1 tsp ground cumin
1 tbs grated lime rind
Salt and pepper, to season
8 lemon leaves

Method

1. To make roti, combine flour and salt in a large bowl. Gradually add water until a soft and sticky dough forms. Turn out onto a lightly floured work surface and knead for 5 minutes or until dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 40 minutes. Roll dough into 12 golf-ball size pieces and flatten with a rolling pin into 5mm-thick circles. Place on an oven tray and set aside.

2. Meanwhile, to make smoked eggplant, preheat oven to 200C. Place eggplant on a baking tray and cook for 30 minutes or until very soft, then cook under a hot grill, skin side up, for 5 minutes or until lightly charred. Cool, then scoop out flesh and place in a blender. Add remaining ingredients and blend to a thick pulp. Season with salt.

3. To make tabouleh, place couscous and water in a medium saucepan and bring to the boil. Cook for 5 minutes, then remove from heat and stand, covered, for 10 minutes. Drain, then stir in remaining ingredients. Season with salt and pepper.

4. To make kofte, combine lamb, breadcrumbs, herbs, spices and lime rind in a large bowl. Season with salt and pepper. Using damp hands, roll mixture into 12 balls. Thread 3 balls onto each skewer, alternating with a lemon leaf.

5. Preheat an oiled grill or barbecue to medium. Add kofte and cook, turning occasionally, for 10 minutes or until cooked through.

6. Heat an oiled frying pan over medium heat. Cook roti for 2 minutes on each side or until golden and puffed.

7. To assemble, spread smoked eggplant over roti. Top with tabouleh and kofte. Serve with lemon wedges.