Turkey kofta with red grape pilaf
250g minced ground turkey
11/2 tbsp korma paste
12 bamboo skewers, soaked in water for 15 mins
100g basmati rice
1 tbsp rice bran oil
1 cinnamon stick
1 cardamom pod, bruised
A pinch of cumin seeds
80g brown onion, thinly sliced
30g frozen peas, thawed
120g seedless red grapes, halved
95g low-fat Greek-style yogurt
2 sprigs fresh mint, leaves picked
2 sprigs fresh coriander, leaves picked
Place mince and paste in a bowl, mix well.
Divide mince mixture into 12 portions.
Shape each portion onto a flat-sided bamboo skewer.
Refrigerate for 30 mins.
Place rice in a bowl; pour in enough water to cover the rice.
Stand for 5 mins; rinse then drain.
Heat 2 tsp of the oil in a small saucepan over medium heat.
Add all the whole spices and saute for a minute or until fragrant.
Add onion; cook, covered, stirring occasionally, for 5 mins or until golden brown.
Add rice; stir to coat.
Add water, bring to the boil.
Cover, reduce the heat to low; simmer for 10 mins or until all the water has been absorbed and rice is tender.
Remove from heat.
Stand, covered, for 5 mins; fluff rice with a fork.
Stir in peas and grapes.
Meanwhile, heat remaining oil in a large frying pan over medium heat.
Cook koftas, in batches, for 5 mins or until browned all over and cooked through.
Place half the rice and six koftas onto each serving plate; top with herbs and accompany yogurt.