Meat and Chicken

Lamb and Pine nut Kofta with Yoghurt and Sumac or Tahini and Lemon Dressing 

Serves 6 / makes 18 kofta

Ingredients

•  800g lamb mince 

•  1 medium onion, finely chopped, 

•  2 large garlic cloves, crushed

• 50g toasted pine nuts, roughly chopped

•  ½ bunch of flat-leaf parsley leaves, finely chopped plus extra to garnish 

•  1 large medium-hot red chilli, deseeded and finely chopped

•  ½ Tbsp ras el hanout (see note) 

• 1 ½ tsp ground black pepper 

• 1 ½ tsp fine sea salt 

Method

1.     Put all the kofta ingredients in a bowl and use your hands to mix together.

2.     Now shape into long, torpedo-like fingers, roughly 8cm long. Press the mix to compress it and ensure the kofta is tight and keeps its shape.

3.     Arrange on a plate and chill until you are ready to cook them (they will keep for up to 1 day.

4.     Add 1 Tbsp of the oil to a large non-stick frying pan and place over medium heat. Once hot, add the kofta —as many as you can fit without crowding the pan. Cook for 7 minutes, turning halfway until golden brown and cooked through. Keep warm while you repeat cooking the remaining kofta. If you need to, add another Tbsp oil to the pan during the cooking process.

5.     Spoon your chosen sauce onto a serving platter and pile the kofta on top. Scatter parsley and paprika on top. 

6.     Serve with quinoa and pickled beetroot salad (see vegetables recipes) Or flatbreads and a fresh spinach leaves 

Optional sauces

Sumac yogurt sauce

• 1 cup Greek-style yogurt

• ½ Tbsp tablespoon sumac

• 1 Tbsp extra virgin olive oil

• 1 Tbsp lemon juice

• Salt and pepper

Mix together all the ingredients for the sumac yogurt sauce and keep in the fridge until needed.

Tahini and lemon dressing 

• 150g tahini paste 

•  3 Tbsp freshly squeezed lemon juice

•  ½ cup water 

• 1 medium garlic clove, crushed

• 2 Tbsp sunflower oil 

•  Sweet paprika, to garnish

• Salt and pepper 

In a medium bowl, (or blender/food processor) whisk together the tahini paste, lemon juice, water, garlic, and 1/4 tsp of salt. The sauce should be a bit runnier than honey; add 1-2 tablespoons of water if needed. If the tahini-lemon sauce starts to curdle, slowly add more water and continue whisking or pulsing it in a blender until smooth.

Ras el hanout

This translates as "head of the shop" and originated in the North Africa. It is a mix of 20 to 27 spices and herbs, the quantities of which vary according to the maker. It’s used with poultry, meat, game, rice and couscous. It can be found already mixed in many supermarkets and grocery stores. If you are unable to find it, here is a simple recipe for you to make your own.

Ingredients 

• 1½ tsp black peppercorns

• 1 tsp ground ginger

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp cardamom seeds

• ¼ tsp hot paprika

• 4 whole cloves

• ¼ tsp ground turmeric

• ¼ tsp sea salt

• ¼ tsp ground allspice

Method 

1.     Grind all the ingredients together with a mortar and pestle.  

Makes 2 Tbsp

Chef’s notes

Tahini 

Tahini is a paste made from toasted, ground sesame seeds and is commonly used in North African, Greek, Iranian, Turkish and Middle Eastern cooking. It’s best known as an ingredient in hummus and baba ghanoush but it’s also fantastic on toast with honey or pomegranate molasses and sliced banana for breakfast. 

It can be used to add to dips with your favourite veggies, such as carrots, capsicum, cucumbers, or celery sticks, for a healthy snack.as well as adding to baked goods and desserts like banana bread, cookies, or cakes

Nutritional benefits

Tahini is a full of healthy fats and is a great source of phosphorus, magnesium and manganese, both of which play vital roles in bone health. It’s also high in thiamine (vitamin B1) and vitamin B6, which are important for energy production.  It contains a good amount of copper, selenium as well as iron and zinc. It has more protein than milk and most nuts and is a good source of calcium, especially for vegans and those staying away from dairy products. 

A good proportion of the fat in tahini comes from monounsaturated fatty acids that have anti-inflammatory properties and have been linked to a decreased risk of chronic disease and it’s also packed with antioxidants.