Lamb Koftas with a Nutty Slaw - designed to feed a family so cut back on ingredients if you are only cooking for one or two.


Peel and finely chop onion and ginger. Peel and finely crush garlic, and put half to the side. Roughly chop mint and take 1 cup and put to the side. Roughly chop parsley.

Sauté onion and garlic until translucent. Add ginger and sauté for 2more minutes. Put onion mixture with the lamb mince, egg, paprika, chili flakes, cumin and coriander in a bowl. Mix well. Take 2 tbsp at a time a form into a cigar shape. Put a skewer through, cover and refrigerate for 2 hours

Deseed and finely chop chili. Put yogurt in a bowl and add chili,remaining garlic and mint. Mix well and refrigerate.

Finely slice cabbage and apple and place in a bowl. Grate carrot and add to cabbage. Toss well. Refrigerate until ready to serve.

Heat oven to 180 degrees.

Place koftas on to a baking tray and bake for 15 mins or until cooked.Rest for five minutes.

Shake zest and juice of the lime with the olive oil in a well-sealed jar. Toss peanuts through the coleslaw and dress with the lime dressing.

Serve koftas with rice, slaw and yogurt dressing.


600g lamb mince

1 egg

1 onion

6 cloves garlic

2 tsp grated fresh ginger*

½ tsp chili flakes*

1 ½ cup mint leaves*

1 tbsp Italian parsley

2 tsp smoked sweet paprika*

2 tsp ground cumin*

1 tsp ground coriander*

1 cup yogurt*

1 red chili (optional)*

1/4 red cabbage

1 green apple

1 carrot

1/2 cup roasted peanuts*

2 limes, zest and juice

4 tbsp olive oil*

*may not be included in your Riverside Market Box