LAMB KOFTA WITH YOGHURT SAUCE, - Adelaide's finest
2
Prep Time: Cook Time: Serves: 35mins 20mins 4 wi Mandy Hall Masterchef 201q LAMB KOFTA WITH YOGHURT SAUCE, SHEPHERD’S SALAD & FLATBREAD FREWVILLE I PASADENA Adelaide’s finest supermarkets © Prep Time: Cook Time: Serves: 35mins 20mins 4 wi Mandy Hall Masterchef 201q LAMB KOFTA WITH YOGHURT SAUCE, SHEPHERD’S SALAD & FLATBREAD FREWVILLE I PASADENA Adelaide’s finest supermarkets ©
Transcript of LAMB KOFTA WITH YOGHURT SAUCE, - Adelaide's finest
ING
RED
IEN
TS:
900g
Lam
b m
ince
1 m
ed o
nion
– c
hopp
ed fi
nely
or
grat
ed
(squ
eeze
out
exc
ess
liqui
d) *
see
note
s2
TB P
arsl
ey c
hopp
ed1
TB M
int c
hopp
ed3
clov
es o
f gar
lic –
cru
shed
½ ts
p ch
illi fl
akes
3 ts
p cu
min
2 ts
p gr
ound
cin
nam
on2
tsp
alls
pice
2 ts
p se
a sa
lt fla
kes
Gro
und
pepp
er to
sea
son
2TB
oliv
e oi
l
MET
HO
D:
Preh
eat o
ven
to 2
00°C
. Pla
ce a
ll in
gred
ient
s ex
cept
oliv
e oi
l int
o a
larg
e m
ixin
g bo
wl,
usin
g ha
nds
mix
thor
ough
ly b
ut d
o no
t ove
rwor
k th
e m
ixtu
re, j
ust e
noug
h to
mix
eve
nly.
Sco
op a
ppro
x. ¼
cup
of
mix
ture
into
dam
p ha
nds
and
gent
ly ro
ll to
form
mea
tbal
ls, o
r lo
g sh
aped
Koft
a if
pref
erre
d. P
lace
on
a li
ned
baki
ng tr
ay o
r sh
allo
w c
asse
role
dis
h, d
rizz
le w
ith o
live
oil a
nd c
ook
for
20m
ins,
whi
lst
cook
ing
asse
mbl
e sa
lad
and
mak
e yo
ghur
t sau
ce.
Not
e: Y
ou c
an c
hop
onio
ns b
ut I
find
I get
a b
etter
resu
lt if
I gra
te th
e on
ion
and
then
usi
ng a
cle
an
chux
clo
th (o
r si
mila
r), p
lace
oni
on in
the
cent
re, b
undl
e up
& s
quee
ze o
ut th
e ex
cess
liqu
id.
Prep
Tim
e:C
ook
Tim
e:
Serv
es:
35m
ins
20m
ins
4
Pant
ry It
ems:
salt,
pep
per,
oliv
e oi
l
©
LAMB
KOF
TA W
ITH Y
OGHU
RT S
AUCE
, SHE
PHER
D’S
SALA
D &
FLA
TBRE
AD
with M
andy
Hall
Mast
erche
f 201q
LAMB
KOF
TA W
ITH Y
OGHU
RT S
AUCE
, SH
EPHE
RD’S
SALA
D &
FLA
TBRE
AD
FREW
VILL
E I P
ASA
DEN
A
Ad
elai
de’
s fi
nest
sup
erm
arke
ts©
AD
EL
AID
ES
FIN
ES
TS
UP
ER
MA
RK
ET
SFi
nd th
is re
cipe
and
mor
e on
line
at a
fsfo
odla
nd.c
om.a
u
SH
EPH
ERD
’S S
ALA
D:
In a
larg
e bo
wl c
ombi
ne a
ll in
gred
ient
s, s
easo
n ju
st p
rior
to s
ervi
ng –
we
do th
is ju
st p
rior
as
salt
will
dr
aw o
ut th
e m
oist
ure
from
you
r in
gred
ient
s an
d w
e do
n’t w
ant a
sog
gy s
alad
!
YOG
HU
RT
SAU
CE:
Com
bine
all
ingr
edie
nts
in a
sm
all m
ixin
g or
ser
ving
bow
l.
Flat
brea
d –
choo
se y
our
favo
urit
e fla
tbre
ad fr
om th
e la
rge
sele
ction
ava
ilabl
e at
Ade
laid
e’s
fines
t su
perm
arke
t, h
eat p
er m
anuf
actu
rers
inst
ructi
on.
To a
ssem
ble
– sp
read
a g
ood
dollo
p of
yog
hurt
sau
ce o
n w
arm
flat
brea
d, a
dd a
Koft
a M
eatb
all
follo
wed
by
Shep
herd
’s s
alad
– e
njoy
!
SH
EPH
ERD
’S S
ALA
D:
1 Co
ntine
ntal
or
2 Le
bane
se C
ucum
bers
– fi
nely
dic
ed½
red
caps
icum
– fi
nely
dic
ed1
larg
e to
mat
o - fi
nely
dic
ed½
red
onio
n –
finel
y sl
iced
3 TB
fres
h pa
rsle
y –
chop
ped
½ to
1 ts
p su
mac
3 TB
oliv
e oi
l¼
lem
on s
quee
zed
salt
and
pepp
er to
sea
son
YOG
HU
RT
SAU
CE:
1 cu
p G
reek
Yog
hurt
1 sm
all g
arlic
clo
ve –
cru
shed
2 TB
cho
pped
fres
h m
int
Pinc
h of
sal
t 1
tsp
Tum
eric
(opti
onal
)
ING
RED
IEN
TS:
900g
Lam
b m
ince
1 m
ed o
nion
– c
hopp
ed fi
nely
or
grat
ed
(squ
eeze
out
exc
ess
liqui
d) *
see
note
s2
TB P
arsl
ey c
hopp
ed1
TB M
int c
hopp
ed3
clov
es o
f gar
lic –
cru
shed
½ ts
p ch
illi fl
akes
3 ts
p cu
min
2 ts
p gr
ound
cin
nam
on2
tsp
alls
pice
2 ts
p se
a sa
lt fla
kes
Gro
und
pepp
er to
sea
son
2TB
oliv
e oi
l
MET
HO
D:
Preh
eat o
ven
to 2
00°C
. Pla
ce a
ll in
gred
ient
s ex
cept
oliv
e oi
l int
o a
larg
e m
ixin
g bo
wl,
usin
g ha
nds
mix
thor
ough
ly b
ut d
o no
t ove
rwor
k th
e m
ixtu
re, j
ust e
noug
h to
mix
eve
nly.
Sco
op a
ppro
x. ¼
cup
of
mix
ture
into
dam
p ha
nds
and
gent
ly ro
ll to
form
mea
tbal
ls, o
r lo
g sh
aped
Koft
a if
pref
erre
d. P
lace
on
a li
ned
baki
ng tr
ay o
r sh
allo
w c
asse
role
dis
h, d
rizz
le w
ith o
live
oil a
nd c
ook
for
20m
ins,
whi
lst
cook
ing
asse
mbl
e sa
lad
and
mak
e yo
ghur
t sau
ce.
Not
e: Y
ou c
an c
hop
onio
ns b
ut I
find
I get
a b
etter
resu
lt if
I gra
te th
e on
ion
and
then
usi
ng a
cle
an
chux
clo
th (o
r si
mila
r), p
lace
oni
on in
the
cent
re, b
undl
e up
& s
quee
ze o
ut th
e ex
cess
liqu
id.
Prep
Tim
e:C
ook
Tim
e:
Serv
es:
35m
ins
20m
ins
4
Pant
ry It
ems:
salt,
pep
per,
oliv
e oi
l
©
LAMB
KOF
TA W
ITH Y
OGHU
RT S
AUCE
, SHE
PHER
D’S
SALA
D &
FLA
TBRE
AD
with M
andy
Hall
Mast
erche
f 201q
LAMB
KOF
TA W
ITH Y
OGHU
RT S
AUCE
, SH
EPHE
RD’S
SALA
D &
FLA
TBRE
AD
FREW
VILL
E I P
ASA
DEN
A
Ad
elai
de’
s fi
nest
sup
erm
arke
ts©
AD
EL
AID
ES
FIN
ES
TS
UP
ER
MA
RK
ET
SFi
nd th
is re
cipe
and
mor
e on
line
at a
fsfo
odla
nd.c
om.a
u
SH
EPH
ERD
’S S
ALA
D:
In a
larg
e bo
wl c
ombi
ne a
ll in
gred
ient
s, s
easo
n ju
st p
rior
to s
ervi
ng –
we
do th
is ju
st p
rior
as
salt
will
dr
aw o
ut th
e m
oist
ure
from
you
r in
gred
ient
s an
d w
e do
n’t w
ant a
sog
gy s
alad
!
YOG
HU
RT
SAU
CE:
Com
bine
all
ingr
edie
nts
in a
sm
all m
ixin
g or
ser
ving
bow
l.
Flat
brea
d –
choo
se y
our
favo
urit
e fla
tbre
ad fr
om th
e la
rge
sele
ction
ava
ilabl
e at
Ade
laid
e’s
fines
t su
perm
arke
t, h
eat p
er m
anuf
actu
rers
inst
ructi
on.
To a
ssem
ble
– sp
read
a g
ood
dollo
p of
yog
hurt
sau
ce o
n w
arm
flat
brea
d, a
dd a
Koft
a M
eatb
all
follo
wed
by
Shep
herd
’s s
alad
– e
njoy
!
SH
EPH
ERD
’S S
ALA
D:
1 Co
ntine
ntal
or
2 Le
bane
se C
ucum
bers
– fi
nely
dic
ed½
red
caps
icum
– fi
nely
dic
ed1
larg
e to
mat
o - fi
nely
dic
ed½
red
onio
n –
finel
y sl
iced
3 TB
fres
h pa
rsle
y –
chop
ped
½ to
1 ts
p su
mac
3 TB
oliv
e oi
l¼
lem
on s
quee
zed
salt
and
pepp
er to
sea
son
YOG
HU
RT
SAU
CE:
1 cu
p G
reek
Yog
hurt
1 sm
all g
arlic
clo
ve –
cru
shed
2 TB
cho
pped
fres
h m
int
Pinc
h of
sal
t 1
tsp
Tum
eric
(opti
onal
)
ING
RED
IEN
TS:
900g
Lam
b m
ince
1 m
ed o
nion
– c
hopp
ed fi
nely
or
grat
ed
(squ
eeze
out
exc
ess
liqui
d) *
see
note
s2
TB P
arsl
ey c
hopp
ed1
TB M
int c
hopp
ed3
clov
es o
f gar
lic –
cru
shed
½ ts
p ch
illi fl
akes
3 ts
p cu
min
2 ts
p gr
ound
cin
nam
on2
tsp
alls
pice
2 ts
p se
a sa
lt fla
kes
Gro
und
pepp
er to
sea
son
2TB
oliv
e oi
l
MET
HO
D:
Preh
eat o
ven
to 2
00°C
. Pla
ce a
ll in
gred
ient
s ex
cept
oliv
e oi
l int
o a
larg
e m
ixin
g bo
wl,
usin
g ha
nds
mix
thor
ough
ly b
ut d
o no
t ove
rwor
k th
e m
ixtu
re, j
ust e
noug
h to
mix
eve
nly.
Sco
op a
ppro
x. ¼
cup
of
mix
ture
into
dam
p ha
nds
and
gent
ly ro
ll to
form
mea
tbal
ls, o
r lo
g sh
aped
Koft
a if
pref
erre
d. P
lace
on
a li
ned
baki
ng tr
ay o
r sh
allo
w c
asse
role
dis
h, d
rizz
le w
ith o
live
oil a
nd c
ook
for
20m
ins,
whi
lst
cook
ing
asse
mbl
e sa
lad
and
mak
e yo
ghur
t sau
ce.
Not
e: Y
ou c
an c
hop
onio
ns b
ut I
find
I get
a b
etter
resu
lt if
I gra
te th
e on
ion
and
then
usi
ng a
cle
an
chux
clo
th (o
r si
mila
r), p
lace
oni
on in
the
cent
re, b
undl
e up
& s
quee
ze o
ut th
e ex
cess
liqu
id.
Prep
Tim
e:C
ook
Tim
e:
Serv
es:
35m
ins
20m
ins
4
Pant
ry It
ems:
salt,
pep
per,
oliv
e oi
l
©
LAMB
KOF
TA W
ITH Y
OGHU
RT S
AUCE
, SHE
PHER
D’S
SALA
D &
FLA
TBRE
AD
with M
andy
Hall
Mast
erche
f 201q
LAMB
KOF
TA W
ITH Y
OGHU
RT S
AUCE
, SH
EPHE
RD’S
SALA
D &
FLA
TBRE
AD
FREW
VILL
E I P
ASA
DEN
A
Ad
elai
de’
s fi
nest
sup
erm
arke
ts©
AD
EL
AID
ES
FIN
ES
TS
UP
ER
MA
RK
ET
SFi
nd th
is re
cipe
and
mor
e on
line
at a
fsfo
odla
nd.c
om.a
u
SH
EPH
ERD
’S S
ALA
D:
In a
larg
e bo
wl c
ombi
ne a
ll in
gred
ient
s, s
easo
n ju
st p
rior
to s
ervi
ng –
we
do th
is ju
st p
rior
as
salt
will
dr
aw o
ut th
e m
oist
ure
from
you
r in
gred
ient
s an
d w
e do
n’t w
ant a
sog
gy s
alad
!
YOG
HU
RT
SAU
CE:
Com
bine
all
ingr
edie
nts
in a
sm
all m
ixin
g or
ser
ving
bow
l.
Flat
brea
d –
choo
se y
our
favo
urit
e fla
tbre
ad fr
om th
e la
rge
sele
ction
ava
ilabl
e at
Ade
laid
e’s
fines
t su
perm
arke
t, h
eat p
er m
anuf
actu
rers
inst
ructi
on.
To a
ssem
ble
– sp
read
a g
ood
dollo
p of
yog
hurt
sau
ce o
n w
arm
flat
brea
d, a
dd a
Koft
a M
eatb
all
follo
wed
by
Shep
herd
’s s
alad
– e
njoy
!
SH
EPH
ERD
’S S
ALA
D:
1 Co
ntine
ntal
or
2 Le
bane
se C
ucum
bers
– fi
nely
dic
ed½
red
caps
icum
– fi
nely
dic
ed1
larg
e to
mat
o - fi
nely
dic
ed½
red
onio
n –
finel
y sl
iced
3 TB
fres
h pa
rsle
y –
chop
ped
½ to
1 ts
p su
mac
3 TB
oliv
e oi
l¼
lem
on s
quee
zed
salt
and
pepp
er to
sea
son
YOG
HU
RT
SAU
CE:
1 cu
p G
reek
Yog
hurt
1 sm
all g
arlic
clo
ve –
cru
shed
2 TB
cho
pped
fres
h m
int
Pinc
h of
sal
t 1
tsp
Tum
eric
(opti
onal
)
ING
RED
IEN
TS:
900g
Lam
b m
ince
1 m
ed o
nion
– c
hopp
ed fi
nely
or
grat
ed
(squ
eeze
out
exc
ess
liqui
d) *
see
note
s2
TB P
arsl
ey c
hopp
ed1
TB M
int c
hopp
ed3
clov
es o
f gar
lic –
cru
shed
½ ts
p ch
illi fl
akes
3 ts
p cu
min
2 ts
p gr
ound
cin
nam
on2
tsp
alls
pice
2 ts
p se
a sa
lt fla
kes
Gro
und
pepp
er to
sea
son
2TB
oliv
e oi
l
MET
HO
D:
Preh
eat o
ven
to 2
00°C
. Pla
ce a
ll in
gred
ient
s ex
cept
oliv
e oi
l int
o a
larg
e m
ixin
g bo
wl,
usin
g ha
nds
mix
thor
ough
ly b
ut d
o no
t ove
rwor
k th
e m
ixtu
re, j
ust e
noug
h to
mix
eve
nly.
Sco
op a
ppro
x. ¼
cup
of
mix
ture
into
dam
p ha
nds
and
gent
ly ro
ll to
form
mea
tbal
ls, o
r lo
g sh
aped
Koft
a if
pref
erre
d. P
lace
on
a li
ned
baki
ng tr
ay o
r sh
allo
w c
asse
role
dis
h, d
rizz
le w
ith o
live
oil a
nd c
ook
for
20m
ins,
whi
lst
cook
ing
asse
mbl
e sa
lad
and
mak
e yo
ghur
t sau
ce.
Not
e: Y
ou c
an c
hop
onio
ns b
ut I
find
I get
a b
etter
resu
lt if
I gra
te th
e on
ion
and
then
usi
ng a
cle
an
chux
clo
th (o
r si
mila
r), p
lace
oni
on in
the
cent
re, b
undl
e up
& s
quee
ze o
ut th
e ex
cess
liqu
id.
Prep
Tim
e:C
ook
Tim
e:
Serv
es:
35m
ins
20m
ins
4
Pant
ry It
ems:
salt,
pep
per,
oliv
e oi
l
©
LAMB
KOF
TA W
ITH Y
OGHU
RT S
AUCE
, SHE
PHER
D’S
SALA
D &
FLA
TBRE
AD
with M
andy
Hall
Mast
erche
f 201q
LAMB
KOF
TA W
ITH Y
OGHU
RT S
AUCE
, SH
EPHE
RD’S
SALA
D &
FLA
TBRE
AD
FREW
VILL
E I P
ASA
DEN
A
Ad
elai
de’
s fi
nest
sup
erm
arke
ts©
AD
EL
AID
ES
FIN
ES
TS
UP
ER
MA
RK
ET
SFi
nd th
is re
cipe
and
mor
e on
line
at a
fsfo
odla
nd.c
om.a
u
SH
EPH
ERD
’S S
ALA
D:
In a
larg
e bo
wl c
ombi
ne a
ll in
gred
ient
s, s
easo
n ju
st p
rior
to s
ervi
ng –
we
do th
is ju
st p
rior
as
salt
will
dr
aw o
ut th
e m
oist
ure
from
you
r in
gred
ient
s an
d w
e do
n’t w
ant a
sog
gy s
alad
!
YOG
HU
RT
SAU
CE:
Com
bine
all
ingr
edie
nts
in a
sm
all m
ixin
g or
ser
ving
bow
l.
Flat
brea
d –
choo
se y
our
favo
urit
e fla
tbre
ad fr
om th
e la
rge
sele
ction
ava
ilabl
e at
Ade
laid
e’s
fines
t su
perm
arke
t, h
eat p
er m
anuf
actu
rers
inst
ructi
on.
To a
ssem
ble
– sp
read
a g
ood
dollo
p of
yog
hurt
sau
ce o
n w
arm
flat
brea
d, a
dd a
Koft
a M
eatb
all
follo
wed
by
Shep
herd
’s s
alad
– e
njoy
!
SH
EPH
ERD
’S S
ALA
D:
1 Co
ntine
ntal
or
2 Le
bane
se C
ucum
bers
– fi
nely
dic
ed½
red
caps
icum
– fi
nely
dic
ed1
larg
e to
mat
o - fi
nely
dic
ed½
red
onio
n –
finel
y sl
iced
3 TB
fres
h pa
rsle
y –
chop
ped
½ to
1 ts
p su
mac
3 TB
oliv
e oi
l¼
lem
on s
quee
zed
salt
and
pepp
er to
sea
son
YOG
HU
RT
SAU
CE:
1 cu
p G
reek
Yog
hurt
1 sm
all g
arlic
clo
ve –
cru
shed
2 TB
cho
pped
fres
h m
int
Pinc
h of
sal
t 1
tsp
Tum
eric
(opti
onal
)
