Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Spiced lamb kofte with cucumber and yoghurt salad Food Spiced lamb kofte with cucumber and yoghurt salad Preparation time Cooking time Serves 4 INGREDIENTS 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 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 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 METHOD Soak bread in water for a few seconds. Squeeze out excess. Combine bread with remaining kofte ingredients, season with salt and pepper. 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. 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 In a medium bowl, combine ingredients, season with salt and pepper to taste. Sari Pilav Wash rice in a sieve under cold running water until water runs clear. Drain well. 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. Stir in spices and cook for a further 1-2 minutes or until fragrant. Add rice, cook stirring for 1 minute to coat. 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. 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. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Australia’s First Families of Wines: Feast with the Taylors Words by The Taylor Family on 3 Jun 2018 For three generations, our family has crafted great Australian wines in the Clare Valley , South Australia. At Taylors , we understand that truly great wines are made in the vineyard and that the art of fine winemaking is to respect and capture the essence of the vineyard site and to highlight the unique varietal expression of each grape variety. Cabernet is a classic variety grown in the Clare and our TWP range gives our winemakers the opportunity to experiment a bit with the winemaking process. The 2015 TWP Cabernet Sauvignon is a great balance between classic Cabernet flavours with some unique differences that make it a ‘knock out’ wine. It’s powerful and concentrated in flavour, but equally refined and elegant. The classic pairing for Cabernet is rich, flavoursome lamb, and for good reason! The texture of lamb pairs beautifully with the complex tannins and fruit flavours of a Cabernet, it’s a pretty special pairing. If there’s anything besides wine that the Clare Valley does well, it’s lamb and if there’s one type of lamb dish that pairs well with this wine, it’s a barbequed leg of lamb dressed with a rosemary rub. Whenever the Taylor family comes together, it’s quite energetic. Many of the Taylors in the fourth generation are young, so there’s always a buzz about the place - Mitchell Taylor Food Slow roasted lamb shoulder with Middle Eastern spices cumin yoghurt sauce Food Peter Gunn’s lamb neck wrapped in parsley recipe Alex Russell’s Alejandro range of wines, new to Wine Selectors, is really wowing the Panel and his 2014 Montepulciano would be ideal with the lamb. A delicious example of this Italian variety, it’s savoury and ripe yet lively and fresh with a plush core of black fruits and just the right amount of tannic grip to counter the fat in the lamb. It’s a great alternative to lamb’s traditional partner, Cabernet Sauvignon .