Time for the August bonus episode! It’s all about summer sewing this month, and we talk about all our new makes and summer recipes. We go behind the scenes at Helen’s Closet and Blackbird fabrics and talk about our recent sales. Plus, exciting Love to Sew news!
Show Notes:
Lamb Kofta – Adapted from North Shore Foodie cookbook Makes 8 x 6-inch skewers
- 500g ground lamb
- 1/2 cup parsley (picked from the stem)
- 3 cloves chopped or grated garlic
- 1-2 scallions, chopped
- 1/2 tsp crushed red pepper or chili flakes
- 1 tbsp turmeric
- 1 egg
- salt and pepper to taste
Soak skewers if necessary. Place all ingredients in a food processor and blend to a smooth paste. Cover the mixture in a bowl and let chill in the fridge for 30 minutes.Measure the chilled mixture into roughly 70g portions and form onto one end of each of the skewers.Grill the skewers rotating every 2-3 minutes until desired doneness is reached.Serve with salad, Persian rice, and a garlic yogurt sauce
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