Spiced lamb kofte with cucumber and yoghurt salad

METHOD

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.