Ingredients
14 total- 400g pack lamb mince (20% fat)
- 1 small onion, coarsely grated
- 1 garlic clove, crushed
- 20g coriander, leaves picked and roughly chopped, plus extra to finish
- 25g panko breadcrumbs
- ½ tsp caster sugar
- 1 large egg
- 4½ tbsp pilpelchuma paste
- 1 tsp salt, plus a pinch
- 5 tbsp extra-virgin olive oil
- 30g pine nuts
- 250g Greek yoghurt
- ½ red onion, thinly sliced (optional)
- 6 flatbreads, warmed, to serve (optional)
Method
4 stepsStep 1
Combine the mince, onion, garlic, coriander, breadcrumbs, sugar, egg, 3 tbsp pilpelchuma and 1 tsp salt in a bowl with some black pepper. Mix with your hands until well combined, then shape into 12 torpedo-shaped kofte (about 60g each). If barbecuing, poke a soaked wooden skewer through the middle of each. Cover and chill until needed – make up to 1 day ahead.
Step 2
Heat 2 tbsp oil in a frying pan over medium-high heat. Cook the kofte in 2 batches for 10 mins (approx.), turning regularly, until cooked through and browned. Transfer them to a plate and keep warm.
Step 3
Wipe the pan clean and return to the heat with the remaining 3 tbsp oil and the pine nuts. Cook for 5 mins, stirring occasionally, until fragrant and golden. Remove from the heat and stir in the remaining 1½ tbsp pilpelchuma paste.
Step 4
Loosen the yoghurt with 2 tbsp water and season with a good pinch of salt. Spread it out over a serving plate, then arrange the kofte on top. Spoon over the pine-nut oil, then scatter with the red onion (if using) and remaining coriander. Serve with warm flatbreads, if you like.