This is a brilliant way of using lamb as an alternative to minced beef. These koftas can be made in batches and freeze well, but you must reheat them thoroughly. I love the flavours of fresh mint and pistachio as they really help with the texture and moisture of the kofte.
500g of minced lean lamb
A handful of chives, finely chopped
½ teaspoon of fresh root ginger, peeled and grated
A small handful of mint leaves, chopped
A small handful of coriander leaves, chopped
½ tbsp ground cumin @steenbergsltd
1 teaspoon of 7 Lebanese spice @steenbergsltd
A large pinch of sea salt @steenbergsltd
1 small handful of finely chopped pistachios
2 garlic cloves, crushed
Squeeze of lemon juice
A couple tablespoons of olive oil, for frying
A scattering of pomegranate seeds
A small handful of crushed pistachios
Mix together the minced lamb, chopped chives, fresh ginger, herbs, 7 Lebanese spice, garlic and a large pinch of your sea salt in a bowl. Divide the mixture into eight portions and roll each one into a long sausage shape.
Thread each kofta on to a metal or bamboo skewer which has been soaked beforehand to prevent burning of the bamboo skewer. Cover and keep in the fridge until you’re ready to cook them.
When you’re ready to cook the koftas, heat a griddle pan over a medium heat. Lightly brush the koftas with olive oil and cook them for three to four minutes on each side. Remove from the pan and set aside to rest for 10 minutes.
Squeeze freshly squeezed lemon juice over the koftas along with extra chopped pistachios and pomegranate seeds and serve on top of the koftas, perfection!