Persian kofta kebab in oriental coconut broth

Serves 4

Kofta kebabs:

300 g minced meat

1 egg yolk

40 g garlic (chopped)

15 g red chillies (chopped)

100 g breadcrumbs

4 tbsp milk

salt, black pepper and sugar to season

Broth:

1 l chicken stock

20 g red chillies (chopped)

30 g garlic (chopped)

40 g fresh ginger (chopped)

4 kaffir lime leaves

20 ml lemon juice

400 ml coconut milk

dash of Thai fish sauce

fresh coriander (chopped)

1 stalk of spring onion julienne

1/2 leek julienne

little fresh thyme (chopped)

100 g carrot julienne

To start preheat the oven to 200 °C. Mix all the ingredients in a bowl and combine well. Season and let cool in the fridge for 30 minutes. Then make small kebabs (about 50 g) and stick them. Bake in hot oven for 10-15 minutes or until brown. 

Make the coconut broth. Heat some oil in the pot and fry the chillies, garlic and ginger. Simmer for 30 minutes and then add the coconut milk and fish sauce. Boil another 10 minutes and correct the seasoning and squeeze in a little lemon juice. Turn off the heat and add carrots, leeks, spring onion and coriander. 

Serve with Asian egg noodles and bread.