LAMB KOFTA CONES


INGREDIENTS

Farrah’s Garlic Butter Wraps
Wooden skewers

Slaw
Red cabbage, shredded
White cabbage, shredded
1 carrot, chopped into matchsticks

Kofta
500g lamb mince
1/2 onion, grated
1/4 cup breadcrumbs
2 garlic cloves, crushed
2 tbsp chopped fresh coriander or parsley
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1/2 tsp ground cinnamon
3/4 tsp cayenne pepper
Salt and pepper

Yoghurt sauce
1 cup Greek yoghurt
1 tsbp extra virgin olive oil
1 clove garlic, crush
1 tsp cumin
1 tbsp lemon juice

METHOD

  1. Combine the yogurt sauce ingredients into a bowl and mix well to combine. Cover and leave in the fridge for at least 20 minutes for the flavour to develop.

  2. Grate the onion into the bowl, then add remaining Kofta ingredients and mix well with your hands massaging the flavours together.

  3. Divide the meat into 8 equal pieces, then push and shape the meat onto the wooden skewers.

  4. To cook the koftas, place onto a preheated bbq on a medium to high heat for about 6 minutes, rotating to brown all over and cook evenly.

  5. For the slaw, shred the cabbages and slice the carrot, place into a bowl a bowl and top with half the yoghurt sauce. Mix well to combine.

  6. To serve, spread yoghurt sauce on one side of the Farrahs wrap. Place a pile of slaw, then top with the bbq kofta and another drizzle of yoghurt sauce.

  7. Roll the wrap into a cone shape, grab with two hands and enjoy!