The FatSteak Club

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Lamb koftas with pomegranate jam

I made these years ago when I first saw the Ottolenghi recipe and was blown away by the combination of flavours. I’ve served it here with the mango salsa I am currently obsessed with alongside pea shoots and chard leaves but it works very well stuffed in a warm pitta! These amounts are for two people.

Step 1 - Pomegranate jam

  • Remove the seeds from a the pomegranate and place in a small pan with the lemon juice, sugar and chilli flakes.

  • Heat until it thickens to a warm jam consistency (it will be thicker when it cools), which will take around 20 minutes.

  • Pour into a serving dish and set aside.

 

Step 2 - Koftas

  • Heat the seed spices in a small frying pan to lightly toast and then crush in a pestle and mortar.

  • Mix all the spices with the lamb mince and beat in a food mixer with dough hook attachment for 15 min.

  • When you meat has been well beaten, mix together with the onion, garlic and parsley, cover and refrigerate for 10 min.

  • Heat the oven to 200 C.

  • Whisk the tahnini paste with water until it has a double cream consistency and pour into a serving jug.

  • Heat a griddle pan until it smokes. Roll the meat mix into kofta balls and char the balls in batches before transferring to an oven dish and roasting for 8 minutes to finish.

Serve drizzled with the tahini and pomegranate jam.

 

 Ingredients

  • 1 medium pomegranate

  • 35g caster sugar

  • Juice of half a lemon

  • 1/4 tsp chilli flakes

  • 1 tsp cumin seeds

  • 1 tsp fennel seeds

  • 1/4 tsp mixed spice

  • 400g lamb mince

  • 1 small onion, finely chopped

  • 1 garlic clove, crushed

  • 10g parsley, finely chopped

  • 60g tahini paste

  • 1 tbsp coriander leaves, chopped