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Spiced lamb kofte with cucumber and yoghurt salad

Preparation time
Cooking time


  • 600g finely-minced or ground lamb
  • 2 slices of bread, crusts removed
  • 1 small red onion, very finely chopped
  • 2 tbsp finely chopped flat leaf parsley leaves
  • 2 tbsp finely chopped mint leaves
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp dried chilli flakes
  • 1 egg, lightly whisked
  • Salt and pepper
  • 2 tbsp extra virgin olive oil

Cucumber and yoghurt salad

  • 1 cucumber, seeded, cut into small pieces
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 cup natural yoghurt
  • 1 tbsp chopped fresh mint
  • 2 tsp lemon juice
  • ½ tsp ground cumin
  • Salt and pepper

Sari Pilav (Saffron Pilaf)

  • 2 cups rice
  • 20g butter
  • 1 tbsp extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed
  • ½ tsp allspice
  • ½ tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp ground chilli
  • 2 cups hot water
  • 1 cup hot chicken stock
  • Pinch of saffron threads soaked in 2 tbsp of warm water
  • 1 tbsp chopped flat leaf parsley
  • ½ cup raisins or currants
  • 1/3 cup toasted pine nuts
  • Salt and pepper to taste


  1. Soak bread in water for a few seconds. Squeeze out excess. Combine bread with remaining kofte ingredients, season with salt and pepper.
  2. Shape ¼ cup of lamb mixture around a soaked bamboo skewer into a 7cm cigar shaped sausage. Place on a lined baking tray and repeat with remaining mixture. Refrigerate for 30 minutes.
  3. Heat half the oil in a large frying pan over medium heat. Cook half the kofte, turning, for 7–8 minutes or until browned and cooked through. Repeat with remaining oil and kofte.

Cucumber and yoghurt salad

  1. In a medium bowl, combine ingredients, season with salt and pepper to taste.

Sari Pilav

  1. Wash rice in a sieve under cold running water until water runs clear. Drain well.
  2. Melt butter and oil in a large saucepan, over medium heat, add onion and garlic. Cook, stirring for 3 minutes or until onion has softened.
  3. Stir in spices and cook for a further 1-2 minutes or until fragrant. Add rice, cook stirring for 1 minute to coat.
  4. Add water, stock, saffron and its water. Bring to the boil, reduce heat to low. Cover with a tight fitting lid, reduce heat to very, very low and cook for 18 minutes, or until rice is just tender and liquid has absorbed. Remove from heat.
  5. Using a fork, stir to separate rice grains. Cover and stand for 5 minutes. Stir in parsley, currants and pine nuts. Season with salt and pepper to taste and serve.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories