This was a bit of a make up but was very tasty indeed.
1 small onion (grated)
500g minced lamb
1/2 cup breadcrumbs
1 teaspoon cumin powder
1 teaspoon corriander powder
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh mint (chopped) or 1 teaspoon dried
salt & pepper
Combine all the ingredients by hand for about 5 minutes until well mixed. Leave for at least 1/2 hour before cooking. Divide the mixture into 8 equal parts and shape each into a thick sausage about 10cm long. Cook under the grill, or even better on the BBQ for about 15-20 minutes until slightly charred on the outside.
Spicy tomato relish
1 zuccini (diced)
1 small red onion (finely chopped)
3 tablespoons olive oil
2 cloves garlic (crushed)
1 teaspoon sweet paprika
1/2 teaspoon cumin
1/4 teaspoon chilli powder
200g tomato passata
salt & pepper
Heat the oil and gently fry the onions and zuccini for about 15 minutes until they are very soft. Add the garlic and fry for a further 1-2 minutes. Add the paprika, cumin and chilli and stir for 30 seconds. Add the tomato passata and 1 cup of water. Bring to the boil and reduce heat to simmer the sauce for 20 minutes until the sauce thickens into a relishlike consistency. Check for seasoning.
You can eat this either warm or made in advance and cold.
Serve the kofte on a bed of lettuce with the relish on the side, with grilled or BBQ zuccini and eggplant slices and warmed pita breads. You can also pop a few pickled veg on the side if you’re feeling exotic.