Ingredients

• ½ large tub of Clandeboye Natural Yoghurt
• 2 TBSP Lime Pickle
• 500g lean beef mince
• 1 TBSP Garam Masala
• 1 tsp ground ginger
• 1 pack watercress
• 1 red onion
• 1 lemon, cut into wedges
• Fresh herbs – we used coriander and mint
• ½ cucumber
• 3 TBSP white wine vinegar
• 1 TBSP sugar

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Steps

1. Put the mince in a bowl and add the garam masala and ginger (you could add a tsp of chilli powder, too, for more heat). Season well and set aside.
2. Using a very sharp knife or a mandolin to shave the cucumber into strips – put in a small bowl.
3. Mix the vinegar and sugar together and pour over the cucumber. Set aside Divide the mince into 8 equal size balls, shape into 8cm koftas.
4. Thread each one onto a short wooden skewer. Heat some olive oil in a non-stick pan and gently fry – turning and browning on all sides
5. Meanwhile, put a handful of watercress onto each plate. Add thinly sliced red onion and chopped herbs.
6. Put the lime pickle on a side plate and cut up very finely using a knife and fork. Stir into the yoghurt.
7. Serve the skewers on the watercress salad, lemon wedges, pickled cucumber and the yoghurt sauce. Add warmed flatbreads and/or rice.