INGREDIENTS
5OOg
(1 Ib 2oz) pork mince
1 small onion, finely chopped
5Og (1 3/4 oz) fresh or tinned pineapple, finely chopped
10ml (2tsp) medium curry powder
30ml (2tbsp) fresh coriandel; finely chopped
100g (3 1/2 oz) salted peanuts, finely crushed
45ml (3tbsp) fresh breadcrumbs
1 small egg, beaten
SOUR CREAM & CORIANDER SAUCE
1 x 150ml carton sour cream
15ml (1 tbsp) fresh coriander; finely chopped
Squeeze of lemon juice
4 mini nan breads
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METHOD
1. Mix together the mince, onion, curry powder, coriander, peanuts
and breadcrumbs. Add enough egg to bind. Season.
2. Using wet hands to prevent sticking, divide the mixture into
8. Press the mixture firmly around wooden kebab sticks. Place in
the fridge to firm for 1 hour.
3. Cook on a hot barbecue (or grill them) for approximately 10-12
minutes, turning occasionally.
4. Mix the sour cream, coriander and lemon juice, season to taste.
5. Serve the koftas in warm nan breads with salad.
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