22 Street Lane Nursery - May 2019 Newsletter

May Newsletter

Recipe of the Month

Lamb Koftas with Mixed Peppers and Tomato, Served with Couscous and Raita

Ingredients

For the Raita

• Lean Lamb Mince - 400g • Dried Mint - 1 Tsp • Ground Cumin - ½ Tsp • Ground Coriander - ½ Tsp • Red Peppers - 2, Cut into Strips • Red Onion - 1, Cut into Thin Wedges • Olive Oil - 2 Tsp • Cherry Tomatoes - 400g • Couscous, to Serve • Rocket, to Serve • Lemon - ½, Wedged to Serve

• Greek Yogurt - 3 Tbsp • Cucumber - ½, Seeded and Grated • Garlic - ½ Clove, Crushed • Mint - ½ A Small Bunch, Leaves Stripped and Chopped • Lemon - ½, Juiced

Method

1. Heat the oven to 220C/Fan 200C/Gas 7. 2. Mix together the lamb mince, dried mint and spices with lots of seasoning. Shape 8 sausage-shaped koftas around 4 metal kebab skewers, put onto a baking tray and chill for 15 minutes. 3. Toss the peppers and onion with the olive oil and some seasoning, tip onto a baking tray and roast for 5 minutes. Add the koftas and cherry tomatoes to the tray and roast for 20 minutes or until the koftas are cooked through. 4. Meanwhile, mix the yogurt, cucumber, garlic, mint and some seasoning with the lemon juice. 5. Carefully remove the kebabs from the skewers and serve in a flatbread with the roasted veg, a little rocket, lemon wedges and a good spoon of the raita.