Nelly combines hot and cold with this quick and easy balanced dish. His chimichurri sauce lives to offset his spicy ground lamb.

Serves
4

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 4.4 (9 votes)
Yum

Ingredients

  • 1 cup coarsely chopped watercress leaves
  • 2 tbsp chopped oregano leaves
  • 1 tbsp chopped parsley  
  • 1 small jalapeño, seeded and minced
  • 1 tbsp finely chopped red onion
  • 2 garlic cloves, minced
  • ¼ tsp salt
  • 125 ml (½ cup) olive oil
  • 60 ml (¼ cup) red wine vinegar

Lamb kofta 

  • 600 g lamb mince 
  • 1 tbsp smoked paprika 
  • 1 tbsp garam masala
  • 3 tsp ground cumin
  • 3 tsp ground ginger
  • 2 tsp chilli flakes
  • 2 tsp ground coriander
  • ½ red onion, chopped
  • 1 garlic clove, chopped
  • Salt to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat the barbecue chargrill (or the oven to 180˚C).
  2. For the lamb kofta, place all the ingredients into a bowl and use your hands to combine well.  Once you're happy with the seasoning, shape 100 g portions around metal skewers and refrigerate until ready to cook.
     
  3. For the watercress chimichurri, place the watercress, oregano, parsley, jalapeño red onion and garlic in a bowl and stir to combine well. Mix in the salt, olive oil and vinegar. You can also place all the un-chopped ingredients in a small food processor and blitz until coarsely chopped.
     
  4. Chargrill or bake the kofta for 6-7 minutes, turning occasionally. Spoon over the watercress chimichurri and serve. 

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

 

Photography by Danielle Abou Karam.