Summer eating...

Ingredients - serves 4

500g kofta meatballs
I onion, coarsely chopped
2 cloves garlic, crushed
small knob ginger, chopped
2 tbsp olive oil
200ml thick yoghurt
2 green chillis, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 tbsp chopped coriander leaf
1 tbsp chopped mint
1 tbsp lemon juice
salt to taste

Method

1 Onion, garlic and ginger are the base ingredients, in paste form, for many, many Indian dishes. Process the onion, garlic and ginger to a paste in a food processor - add a little water to it so that it is slightly loose in consistency - and fry off over a low heat for 5-8 minutes in the oil. Do not colour the paste during cooking. Add the chilli, ground cumin and ground coriander and continue to cook for a couple more minutes then stir in the yoghurt and keep warm.

2 Fry off the kofta meatballs - or skewer them and grill - until cooked through. Sit the meatballs on a salad of crisp, shredded cos lettuce.

3 Finish the green sauce by folding in the fresh chopped herbs and adding the lemon juice and salt to taste, spoon over the meatballs. Serve with hot spiced naan bread.