Lamb yoghurt kofta

enough for: 2
takes: 30 minutes
2 onions, peeled and sliced
450g (1lb) lamb mince (ground lamb), or beef
3 teaspoons garam masala
250g (9oz) natural (unsweetened) yoghurt
1 bunch coriander (cilantro)
cauliflower ‘rice’ or steamed rice, to serve

1. Place onion and a little oil in a medium saucepan. Cover and cook on a medium heat until the onion is soft. Stir every now and then to make sure it doesn’t brown too much.

2. While the onion is cooking, season the meat well and roll into little bite sized balls.

3. When the onion is soft, add the garam masala and cook for a minute or so. Add yoghurt. Stir then add the meatballs. 

4. Pick a few of the coriander leaves to serve and reserve them. Chop the remaining coriander leaves and stems and add to the pot.

5. Bring the meatballs to a simmer and cook for 10-15 minutes, or until just cooked through.

6. Taste sauce and season with salt and pepper. Serve meatballs and sauce on a bed of cauli ‘rice’or steamed rice with the reserved coriander leaves on top.

Baked sweet potato with chorizo

• 4 x 350g sweet potatoes (skin-on)
• 1 red capsicum, halved lengthways, seeds removed
• 2 dried chorizo, split lengthways
• 4 unpeeled garlic cloves
• 2/3 cup (160g) sour cream
• Juice of 1/2 lemon
• 1 red onion, finely chopped
• 1/2 bunch flat-leaf parsley, leaves chopped
• 1 teaspoon smoked paprika (pimenton)

• 1
  Preheat the oven to 200°C.
• 2
  Pierce the sweet potatoes with a fork, then place on a large baking paper-lined baking tray. Roast for 60 minutes, then remove from oven and add the capsicum, skin-side up, chorizo and garlic to the tray. Roast for a further 20 minutes or until sweet potatoes are cooked through and chorizo is crisp.
• 3
  Remove and discard capsicum skin, then slice into thin strips. Thinly slice the chorizo. Set aside.
• 4
  Squeeze garlic from their skins and mash with the sour cream and lemon juice.
• 5
  Slice sweet potatoes lengthways, leaving them attached to form a ’pocket’. Spoon in the garlic sour cream, then top with capsicum, chorizo, onion, parsley and paprika. Drizzle over any remaining chorizo oil from the tray to serve.