Lamb Kofta curry, flat breads with roast carrot hummus, lemon and coriander oil, ginger rice pilaf

Kindly supplied by Paula McIntyre & demonstrated at recent open evening at Wardens – Enjoy!

500g minced lamb from Corries
1/2 teaspoon ground fennel seeds
1 tablespoon finely grated ginger
1 teaspoon chopped green chilli
1 small onion, finely diced
Salt and pepper

Mix together and form into bite sized balls.

2 tablespoons rapeseed oil
1 onion, finely chopped
1 teaspoon turmeric
1 teaspoon Garam masala
400g tinned tomatoes
2 tablespoons Greek yoghurt
Coriander and fresh chopped scallions to garnish

Heat half of the oil in a balti pan and cook onions until soft and golden.
Heat the remaining oil in a frying pan until hot and add the koftas. Cook to seal on all sides. Add to the onion with the spices and cook for a minute. Add the tomatoes and simmer for 20 minutes. Stir in the yoghurt. Scatter the coriander and scallions and serve.

Flat breads with roast carrot hummus


350g self raising flour

½ teaspoon salt

2 tablespoons Clandeboye Greek yoghurt

1 tablespoon Broighter Gold rosemary and garlic oil

200ml lukewarm water

Mix together to a dough and cover with a teatowel.

Leave for an hour then divide into 4 pieces. Roll each piece out to ½ cm thick and cook on a dry grill pan until bubbles appear. Flip over and cook for a minute on the other side.

 Roast Carrot Hummus

2 local carrots, scrubbed

3 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon sesame seeds

Juice 1 lemon

25ml water


1 x 400g tin chickpeas, drained


Cut the carrots in half lengthwise and place on a sheet of tin foil.

Season with salt and drizzle over 1 tablespoon of the oil. Gather into a parcel and roast in a 180oc oven until soft – about 45 minutes.

Fry the onion in the remaining oil until golden. Add the garlic and sesame seeds and cook for a minute.

Mix into the chickpeas. Chop the carrot and add to the chickpea mixture with the lemon juice and water. Blend to a puree and season to taste.

Mix a handful of chopped mint leaves with 4 tablespoons of oil and season with salt and pepper. Drizzle over a bowl of the hummus.


Ginger Rice pilaf

300g basmati rice

1 vegetable stock cube

2 tablespoons grated root ginger

1 teaspoon turmeric

1 onion, finely chopped

2 tablespoons rapeseed oil

2 tablespoons toasted dessicated coconut

Fresh chopped coriander


Boil the rice with the stock cube and turmeric, drain well.

Meanwhile have cooked the onion and ginger in the oil gently for 10 minutes. Add the rice and stir well. Spoon into a bowl, top with the toasted coconut and coriander.


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