To make the spicy rice, slice onions and caramelize in the olive oil. Add the peas and sauté for another
3 – 4 minutes.
Add the garlic butter to the vegetables and season with
salt and ground pepper.
Add the cooked rice to the vegetables and mix
through. Garnish with chopped parsley.
To make the kofta's, remove the leaves from the rosemary sprigs leaving a tiny bit behind at the end of each sprig.
Use 5 ml of the rosemary leaves that was removed and chop finely.
Mix all the ingredients together for the kofta's. Shape the meat by hand into a small sausage-shape and stick the Rosemary “skewers” through the middle of each kofta. Fry in a hot pan until cooked through.
Serve on top of the prepared spicy rice.
Reprinted with permission of Daily Dose of Fresh
. To visit Daily Dose of Fresh
's blog, click here