Beef and rosemary kofta's

Serve these meaty skewers on a bed of spicy rice.
 
rosemary beef kofta's

Recipe from: 9 March 2012
Preparation time: 10 min
Cooking time: 30 min
 
 

Ingredients

 
  • 600
    g
    beef mince
  • 6
    sprigs of rosemary
  • salt and pepper to taste
  • 5
    ml
    paprika
  • 1/2
    cup
    bread crumbs
  • oil for frying
  • 2
    cups of cooked rice- with rice spices
  • 1
    onion-sliced
  • 1/2
    cup
    fresh or frozen peas
  • 1
    handful
    handful of parsley
  • 1
    Tbs
    garlic butter
  • olive oil for frying
Servings: Change Serving
 
 

Method

 
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.

 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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