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Koftas With Chutney And Yoghurt Dip
Prep Time: Cooking Time : Serves :
 

 
Ingredients:
> For the koftas
>
> 2 tsp cumin seeds, crushed
> 110g/4oz beef mince
> 2 tbsp plain flour
> ¼ onion, peeled and chopped
> salt and freshly ground black pepper
> ¼ chilli, finely diced
> pinch of curry powder
> pinch of turmeric
> pinch of cayenne pepper
> pinch of ground cinnamon
> 1 tbsp olive oil
>
> For the chutney
>
> drizzle of olive oil
> 1 garlic clove, peeled and crushed
> ½ onion, peeled and chopped
> salt and freshly ground black pepper
> 1 tomato, diced
> 2 tbsp soft brown sugar
> a few thyme leaves
> splash of white wine vinegar
>
> For the yoghurt dip
>
> 200g/7¼oz plain yoghurt
> handful of mint leaves, shredded
 
Method :
1. Toast the cumin seeds in a pan until golden. Transfer to a bowl and then stir in the mince, flour, onion, seasoning, chilli, curry powder, turmeric, cayenne and cinnamon until combined.
2. Using your hands, shape the mixture into a sausage shape around a wooden skewer.
3. Heat the oil in a non-stick frying pan and fry the kofta for 8-10 minutes, turning frequently until cooked through.
4. For the chutney, heat the oil in a saucepan and sauté the garlic and onion for a few minutes to soften. Stir in the seasoning, tomato, sugar, thyme leaves and vinegar and simmer gently for 10-12 minutes.
5. To make the dip, mix the yoghurt and mint together in a bowl.
6. To serve, transfer the chutney to a serving plate and serve the kofta on top. Spoon the yoghurt dip alongside to serve.
 



 

 

 

 

 

 

  
   
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