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Spicy lamb kofta watercress chimmichuri

Nelly combines hot and cold with this quick and easy balanced dish. His chimichurri sauce lives to offset his spicy ground lamb.

Spicy lamb kofta watercress chimmichuri

Credit: Danielle Abou Karam

  • serves

    4

  • prep

    15 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4

people

preparation

15

minutes

cooking

10

minutes

difficulty

Easy

level

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Thumbnail of Watercress

Watercress

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 1 cup coarsely chopped watercress leaves
  • 2 tbsp chopped oregano leaves
  • 1 tbsp chopped parsley  
  • 1 small jalapeño, seeded and minced
  • 1 tbsp finely chopped red onion
  • 2 garlic cloves, minced
  • ¼ tsp salt
  • 125 ml (½ cup) olive oil
  • 60 ml (¼ cup) red wine vinegar

Lamb kofta 
  • 600 g lamb mince 
  • 1 tbsp smoked paprika 
  • 1 tbsp garam masala
  • 3 tsp ground cumin
  • 3 tsp ground ginger
  • 2 tsp chilli flakes
  • 2 tsp ground coriander
  • ½ red onion, chopped
  • 1 garlic clove, chopped
  • Salt to taste

Instructions

  1. Preheat the barbecue chargrill (or the oven to 180˚C).

  2. For the lamb kofta, place all the ingredients into a bowl and use your hands to combine well.  Once you're happy with the seasoning, shape 100 g portions around metal skewers and refrigerate until ready to cook.
     
  3. For the watercress chimichurri, place the watercress, oregano, parsley, jalapeño red onion and garlic in a bowl and stir to combine well. Mix in the salt, olive oil and vinegar. You can also place all the un-chopped ingredients in a small food processor and blitz until coarsely chopped.
     
  4. Chargrill or bake the kofta for 6-7 minutes, turning occasionally. Spoon over the watercress chimichurri and serve. 
 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Watercress

Watercress

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 15 August 2024 10:16pm
By Nelly Robinson
Source: SBS



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