500 g lamb leg steaks trimmed of excess fat and roughly chopped
½ red onion
2 cloves garlic
Finely grated zest of 1 lemon
⅓ cup coriander leaves
½ cup mint leaves
1 slice wholemeal bread or gluten-free bread, soaked in water for 10 minutes, squeezed out
1 tbsp currants
Olive oil cooking spray
70 g low-fat Greek-style plain yoghurt, to serve
2 tbsp mango chutney or gluten-free mango chutney, to serve
Spiced potato and cauliflower mash
500 g sweet potato, peeled, chopped
400 g cauliflower, cut into florets
1 tbsp mild curry paste or gluten-free curry paste
1 brown onion, finely chopped
2 tbsp water
2 x 125 g cans chickpeas, rinsed and drained
- Put lamb, onion, garlic, lemon zest, coriander, 1⁄3 cup mint and bread in a food processor. Process until mixture resembles mince. Transfer to a large bowl. Stir in currants. Form mixture into 12 sausage shapes, each about 15cm long. Thread 1 sausage shape onto each skewer (if using wooden skewers, soak in water for 30 minutes before using). Put on a plate, cover and refrigerate until ready to use.
- To make spiced mash, put sweet potato and cauliflower in a large saucepan. Cover with cold water. Cover and bring to the boil over a high heat. Reduce heat to medium and cook, partially covered, for 15 minutes or until vegetables are tender.
- Meanwhile, put curry paste in a small non-stick frying pan over a medium heat. Cook for 1 minute. Add onion and cook, stirring, for 1 minute. Add water, cover and cook for 6-7 minutes or until onion softens. Stir in chickpeas. Cook, stirring, for 1 minute. Drain vegetables and return to pan. Add onion mixture and roughly mash.
- Heat a flat chargrill pan on medium-high. Spray each side of koftas with cooking spray. Add to pan and reduce heat to medium. Cook, turning occasionally, for 7-8 minutes or until cooked through.
- Divide mash and koftas between serving plates. Sprinkle with remaining mint and serve with yoghurt and chutney.