Lamb and chickpea kofte recipe

Lamb and chickpea kofte

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Lucy Jessop

Serves 4 | prep 25 mins | total time 45 mins

These tasty lamb kofte make an easy dig-in dinner. Serve with garlicky yogurt and stuffed into pitta bread

Ingredients

1 x 215g tin chickpeas, rinsed and drained
1 x 250g pack lamb mince (20% fat)
1 tbsp ras el hanout (or use 1 tsp each of ground cumin, coriander and cinnamon, plus a pinch chillI powder)
zest and juice of 1 lemon
1 tsp dried oregano
1 red onion, half very finely chopped, half sliced thinly
1⁄4 x 30g pack mint, leaves only, very finely chopped
2 garlic cloves, finely chopped
1 medium egg
½ tsp fine sea salt
150g natural yogurt
½ cucumber
2 ripe tomatoes, chopped
4 wholemeal pitta breads
1⁄4 iceberg lettuce, shredded

Get ahead

Make and shape the meatballs up to a day ahead, cover and chill.

Whiz the chickpeas in a food processor until finely chopped. Tip into a bowl and add the lamb mince, ras el hanout (or other spices), lemon zest, oregano, chopped onion and half each of the mint and garlic. Add the egg, salt and some black pepper. Mix well to combine then shape into 12 oval-shaped meatballs. Chill for at least 20 minutes, to firm up.
Meanwhile, combine the yogurt, remaining garlic, lemon juice and some seasoning in a bowl. If needed, add a tablespoon of cold water to loosen the sauce to a slightly runny consistency. Preheat a griddle pan or the grill to medium high.
Take 4 metal skewers and thread 3 meatballs onto each. If using a griddle pan, cook the skewers for 12-15 minutes, turning regularly. If grilling, place on a lined baking tray and grill for 15-20 minutes, turning every 4 minutes or so, to ensure they cook evenly.
For the salsa, dice the cucumber and toss with the remaining mint, sliced red onion and tomatoes. Season well.
Warm the pittas and serve with the shredded lettuce, salsa and kofte. Drizzle with the garlicky yogurt to serve, and enjoy.

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