Ingredients
• 1/2 cup loosely packed fresh continental parsley leaves
• 1/2 cup loosely packed fresh coriander leaves
• 1 brown onion, quartered
• 500g lean beef mince
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground mild paprika
• 1/2 teaspoon ground allspice
• Salt & freshly ground black pepper
• 10 saffron threads
• 1 tablespoon hot milk
• 200ml container skim-milk natural yoghurt
• 2 tablespoons chopped fresh coriander, extra
• 2 teaspoons olive oil
Method
1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.
2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.
3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.
4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.
5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.
