Mains
Middle Eastern
Middle EasternLamb Koftas
Spiced minced lamb skewers at three tiers. Basic is a quick fried mince patty, while Ultimate hand-minces shoulder, chargrills over coals and serves with whipped tahini and flatbreads.
Nut-free
Ultimate version
Hand-minced lamb shoulder, chargrilled over coals with whipped tahini.
Per serving£8.00
Total cost£16.00
Time52 min
Ingredients for 2
- Koftas
- 450 g lamb shoulder , hand-chopped or coarse-minced
- 1 onion , grated and squeezed dry
- 4 cloves garlic , crushed
- 1 tsp Aleppo pepper
- 1 tsp ground cumin , toasted
- 20 g fresh mint , finely chopped
- Whipped tahini
- 60 g tahini
- 1 lemon , juiced
- 1 clove garlic , grated
- To serve
- 1 pomegranate , seeds only
- 4 handmade flatbreads
- 2 tbsp extra-virgin olive oil
Method
- Mix the coarse lamb with the onion, garlic, Aleppo pepper, toasted cumin, mint and salt, then knead until tacky and chill 30 minutes.
- Mould firmly onto flat metal skewers and set up a barbecue with the coals raked hot.
- Whisk the tahini with lemon juice, grated garlic and cold water until pale and whipped.
- Grill the koftas over the coals for 8 to 10 minutes, turning, until charred outside and just pink within.
- Warm the flatbreads at the edge of the grill.
- Serve the koftas over flatbread with whipped tahini, a drizzle of olive oil and a scatter of pomegranate seeds.
Equipment
- barbecue
- flat metal skewers
- whisk
The three ways, side by side
Budget
Value lamb mince with dried spices, pan-fried as quick koftas.
Better
Better lamb mince with fresh herbs and garlic, grilled on skewers.
Ultimate
Hand-minced lamb shoulder, chargrilled over coals with whipped tahini.
