Lamb Kofta with Grilled Corn
2-3

Ingredients

1 lb of ground lamb

1 tsp salt

1 tsp turmeric

1 tsp cumin

½ onion, chopped finely

2 cloves of garlic, minced

¼ cup of chopped parsley

1 egg

¼ cup of breadcrumbs

2 tbsp of olive oil

4 husks of corn

Paro Tarka

Yogurt Dressing

½ cup of whole milk yogurt

1 clove of garlic, grated

2 tbsp of chopped parsley

Pinch of salt

Squeeze of lemon (optional)

Recipe by Aisha Joshi

Lamb Kofta with Grilled Corn

Lamb Kofta with Tarka grilled corn
30 minutes
2-3

METHOD

  • 1

    Preheat oven to 425. Mix all ingredients until combined and be sure not to over mix as these will lead to tough kofta.

  • 2

    Shape kofta mixture into 10 pieces and layout on baking sheet. Brush each kofta lightly with Paro Tarka. Drizzle with olive oil. Remove the husks from corn and add them to the baking sheet. Using a pastry brush or a spoon, slather each cob with a layer of Tarka (about a tsp each). Bake for 25 minutes.

  • 3

    Combine all the yogurt dressing ingredients in a small bowl and set aside.

  • 4

    Serve with pita, lettuce wraps, red onion, cabbage cilantro, and more Tarka.

METHOD

  • 1

    Preheat oven to 425. Mix all ingredients until combined and be sure not to over mix as these will lead to tough kofta.

  • 2

    Shape kofta mixture into 10 pieces and layout on baking sheet. Brush each kofta lightly with Paro Tarka. Drizzle with olive oil. Remove the husks from corn and add them to the baking sheet. Using a pastry brush or a spoon, slather each cob with a layer of Tarka (about a tsp each). Bake for 25 minutes.

  • 3

    Combine all the yogurt dressing ingredients in a small bowl and set aside.

  • 4

    Serve with pita, lettuce wraps, red onion, cabbage cilantro, and more Tarka.

Used in this recipe

TARKA OIL

TARKA OIL

South Asian Chili Crisp made with spices, ghee, and grapeseed oil.

 

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