Tandoori Beef Kofta
with spiced pumpkin & minty peas
Serves: 4 people | Prep Time: 10-15 mins | Cook Time: 50-55 mins
500g grass fed beef mince
2 tbsp tandoori paste
2 cloves garlic, finely chopped
1 ½ tsp salt flakes
1kg pumpkin, chopped into large pieces
1 ½ tsp ground cumin
2 tbsp extra virgin olive oil
2 cups peas, fresh or frozen
juice of 1 small lemon
handful of mint leaves
Preheat your oven to 180°C fan forced.
In a roasting tray, place the pumpkin and sprinkle with the cumin and ½ tsp of the salt flakes and drizzle with the olive oil. Place into the oven and roast for 30-35 minutes or until the pumpkin is caramelised and cooked through.
Meanwhile, in a mixing bowl, place the mince, tandoori paste, garlic and 1tsp of the salt flakes and mix together thoroughly. Divide the mixture into 12 equal portions.
Roll each portion into a sausage shape and mould around 12 wooden skewers (previously soaked in water). Cover and chill for 5-10 minutes.
Preheat your barbecue grill to a medium heat. Cook the koftas for 10-12 minutes, turning occasionally.
To prepare the peas, bring a small pot of salted water to the boil, add the peas and cook for 2-3 minutes. Strain and in a small bowl, toss with the lemon juice and mint leaves.
Serve the koftas with the spiced pumpkin and minty peas.