serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 cup coarsely chopped watercress leaves
- 2 tbsp chopped oregano leaves
- 1 tbsp chopped parsley
- 1 small jalapeño, seeded and minced
- 1 tbsp finely chopped red onion
- 2 garlic cloves, minced
- ¼ tsp salt
- 125 ml (½ cup) olive oil
- 60 ml (¼ cup) red wine vinegar
Lamb kofta
- 600 g lamb mince
- 1 tbsp smoked paprika
- 1 tbsp garam masala
- 3 tsp ground cumin
- 3 tsp ground ginger
- 2 tsp chilli flakes
- 2 tsp ground coriander
- ½ red onion, chopped
- 1 garlic clove, chopped
- Salt to taste
Instructions
- Preheat the barbecue chargrill (or the oven to 180˚C).
- For the lamb kofta, place all the ingredients into a bowl and use your hands to combine well. Once you're happy with the seasoning, shape 100 g portions around metal skewers and refrigerate until ready to cook.
- For the watercress chimichurri, place the watercress, oregano, parsley, jalapeño red onion and garlic in a bowl and stir to combine well. Mix in the salt, olive oil and vinegar. You can also place all the un-chopped ingredients in a small food processor and blitz until coarsely chopped.
- Chargrill or bake the kofta for 6-7 minutes, turning occasionally. Spoon over the watercress chimichurri and serve.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
