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Lamb Koftas and Mango Salad

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Rubicon

An easy, but delicious recipe bursting with flavour. Replace the lamb mince with beef mince if preferred. The koftas can be made the day before and left in the fridge until ready to cook.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4

Ingredients:

• 4 tbsp Mango juice
• 500g pack minced lamb
• 1 medium Alphonso mango, skinned and chopped
• 1 green pepper, deseeded and finely chopped
• 3 spring onions, finely chopped
• 2 cloves garlic, crushed
• Handful fresh coriander, chopped
• Finely grated zest and juice of 1 lime
• 4 tortilla wraps
• Drizzle of olive oil
• Seasoning

For the mango salad:

• 1 Alphonso mango, peeled and sliced
• 1 avocado, peeled and sliced
• ¼ cucumber, sliced
• 1 red chilli, finely chopped


Directions:

1. Put the lamb mince, chopped mango, green pepper, spring onions, garlic, coriander, lime zest and juice and half the mango juice in to a large bowl. Season and mix thoroughly.

2. Divide the mixture into 12 equal portions and shape around wooden skewers to form a sausage shape. If time allows, leave to rest in the fridge for 30 minutes.

3. Preheat the grill. Place the koftas under the grill and cook for 15 minutes, turning regularly until cooked thoroughly.

4. In the meantime, prepare the salad, by mixing the remaining sliced mango, mango juice, avocado, cucumber and red chilli together.

5. When ready to serve, heat the tortilla wraps. Remove the koftas from the skewers and wrap in the tortilla with some salad. Serve with an extra helping of salad and a drizzle of oil.

Words by Rubicon, Tuesday 27 May 2008

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