Spiced Lamb & Prawn Kofta with Pudina Chutney

This is an edited
extract from That
Green Olive by Olivia
Moore, published
by Penguin, RRP
$50. Photography
by Olivia Moore.

	SPICED LAMB & PRAWN KOFTA
	1⁄2 teaspoon mustard seeds
	200g peeled raw prawns
	350g lamb mince
	1⁄2 small onion (30g), chopped
	10g (1⁄4 cup) finely chopped fresh coriander
	1 large clove garlic, chopped
	1 small green chilli, seeds and membrane removed if desired, chopped
	2 teaspoons plus 1 tablespoon olive oil
	2 teaspoons ground coriander
	2 teaspoons ground cumin
	1⁄2 teaspoon smoked paprika
	1⁄2 teaspoon ground cinnamon
	1⁄2 teaspoon ground cardamom
	1⁄2 teaspoon salt
	PUDINA CHUTNEY
	250g (1 cup) natural yoghurt
	25g (1⁄2 cup) finely chopped fresh mint
	15g (1⁄3 cup) finely chopped fresh coriander
	1 tablespoon sugar
	1 tablespoon lemon juice
	1⁄2 small green chilli, seeds and membrane removed if desired, chopped
	1 large clove garlic, finely chopped
	5g (about a 1cm piece) peeled fresh ginger, finely chopped
	1 teaspoon chaat masala
	1⁄2 teaspoon ground cumin
	1⁄2 teaspoon ground coriander
	1⁄2 teaspoon salt

1.	Set a small, dry pan over medium heat and add the mustard seeds.
2.	Just when they begin to pop, reduce the heat to medium- low and cover with a lid.
3.	Cook for 1 minute, shaking the pan occasionally, until fragrant (watch, as they can burn easily). Set aside.
4.	Remove the shells from the prawn tails if they are still on.
5.	Finely chop the prawn meat until you have a very fine mince. Use a big knife and a big chopping board to get the job done fast!
6.	Mix the lamb and prawn mince in a large bowl.
7.	Blitz the onion, fresh coriander, garlic and chilli together in a small food processor until a rough paste.
8.	Alternatively, bash in a mortar and pestle.
9.	Add to the lamb mixture, along with the popped mustard seeds, 2 teaspoons of the olive oil and all remaining kofta ingredients.
10.	Use your hands to mix, squeezing and kneading vigorously to achieve a springy dough-like texture that holds together.
11.	Cover with cling film and refrigerate for 30 minutes.
12.	Meanwhile, make the pudina chutney.
13.	Add about a quarter of the yoghurt to a blender or food processor along with all the remaining ingredients. Blend until a smooth paste.
14.	Add to a bowl along with the remaining yoghurt and a good season of black pepper, and whisk until a smooth sauce. Refrigerate until ready to use.
15.	Shape the kofta mixture into 8–10 oblong shapes.
16.	Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat.
17.	Add the kofta and cook for 6–7 minutes, turning often, until nicely browned all over and cooked through.
18.	Serve hot, with plenty of pudina chutney on the side. I recommend serving with salad and flatbread on the side.

Olivia Moore

Makes

Ingredients

NOTE

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Instructions