Lamb Kofta with Tzatziki and Rice

Ingredients

• 600 glean ground lamb
• ½medium onion, grated
• 10 gfresh parsley
• 1½ tspground cumin
• 1¼ tspsmoked paprika
• ½ tspground cinnamon
• ¾ tspsalt
• 200 gdry long-grain white or basmati rice
• 150 gplain 0% Greek yogurt
• 200 gEnglish cucumber
• 2medium tomatoes
• 4 gfresh mint
• 3 tsplemon juice

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Grate the onion and squeeze out its juice. Mix it with the lamb, chopped parsley, cumin, smoked paprika, cinnamon and salt, kneading for 1 minute until sticky.

3. Divide into 8 portions and squeeze each into a sausage shape around a skewer. Chill 15 minutes so they hold.

4. Preheat the grill over medium-high heat, about 200 to 230°C (400 to 450°F), and oil the grates.

5. Grill the kofta for 10 to 12 minutes, turning every 3 minutes, until browned and 71°C (160°F) in the centre.

   12 min timer

6. Grate a third of the cucumber, squeeze it dry and mix with the yogurt and chopped mint. Dice the rest of the cucumber with the tomatoes and dress with the lemon juice.

7. Serve the kofta over the rice with the salad and tzatziki.

Storing and reheating

Keeps 3 days.