FRIDAY NIGHT DINNERS. Spiced lamb koftas w/ pinenuts & barberries
These beautiful kofta appear on this week's (8th May) FRIDAY NIGHT DINNERS menu. They are super easy to make at home and excellent served with flat breads (see our Tandoori chicken post for the bread recipe) and a simple minted yoghurt.
1 small onion, grated or very finely diced
20g pine nuts, toasted & chopped
20g barberries or dried cranberries or currants, chopped down a little
A handful of flat leaf parsley, finely chopped
A handful of coriander, finely chopped
1 egg, beaten
1 teaspoon dried mint
1 teaspoon smoked paprika (sweet ideally)
Salt & pepper
Preheat the oven to 180C then line an ovenproof dish with non-stick baking paper.
Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together, making sure you really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture.
If it’s your first time making the mixture, you may want to fry off a little before continuing to check the seasoning of the mix.
Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm long with slightly pointed ends and a fatter middle. This is the traditional kofta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used.
Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and cook in the oven for a few minutes until cooked through.
Enjoy wrapped in flatbreads or served on their own with a cucumber & tomato salad and some minted yoghurt.