Lamb Kofta Balls with Spiced Roast Pumpkin Soup
Serves Makes 15 (3 per serve)
500g lean lamb mince
1/2 bunch fresh continental parsley
1/2 cup almond meal
1/4 bunch fresh mint leaves
1 tsp cumin seeds
Freshly ground black pepper
1 tbsp olive oil
1/2 tsp curry powder
1 sachet (500mL) FODMAPPED Roasted Pumpkin + a Hint of Sage Soup
To Serve: Sliced cucumber, diced tomato, mint leaves & lactose free yoghurt
Place the lamb mince, parsley, almond meal, fresh mint, cumin seeds and black pepper into the work bowl of a food processor and process until well combined.
Divide the mixture evenly into 12 -14 balls.
Heat oil over a medium heat and add the curry powder cook 30 second.
Add the lamb kofta balls to the pan and brown on all sides.
Pour over the FODMAPPED Roasted Pumpkin + a Hint of Sage Soup, cover the pan with a lid and simmer gently for 12-1 5 minutes.
Serve lamb kofta over cucumber slices, diced tomatoes and sprigs of mint leaves, topped with a dollop of lactose free yoghurt.
These kofta balls are delicious served in a gluten free wrap with salad, mint leaves and yoghurt.