Ingredients
- 60g salted butter
- 1 tbs Aleppo pepper
- 1 tbs toasted sesame seeds & fresh coriander, to serve
- pita bread, to serve
- 250g Greek yoghurt
- 2 tbs tahini
- 2 tsp honey
- 1 tbs lemon juice
- sea salt
- 1kg lamb mince
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 clove garlic, minced
- 50g shelled pistachios, finely chopped
- 4 sprigs fresh coriander, finely chopped, plus extra to serve
- 1 ½ tsp salt
- cracked black pepper
- olive oil, for drizzling
Tahini Yoghurt
Lamb Koftas
Serves/Makes: 4
Preparation Time: 20 mins
Cooking Time: 20 mins
Method
1.Preheat oven to 200°C Fan Assist.
2.For the lamb koftas, combine all the ingredients together in a bowl and form into 16 koftas, about 50g each. Transfer to a large baking tray and drizzle with olive oil. Bake on the second shelf for 8-10 minutes until just cooked through and still juicy.
3. To make the tahini yoghurt, whisk together the yoghurt, tahini, honey and lemon juice in a large bowl set over a saucepan of simmering water. Whisk together until the mixture is smooth and warmed through. Season with salt and remove from heat.
4.To serve, spread most of the tahini yoghurt around the base of your serving plate. Arrange koftas over the top and dollop with extra tahini yoghurt. Spoon over the Aleppo butter and top with extra fresh coriander leaves. Serve with warm pita bread.
Recipe presented by Falcon. Shop the entire range here.
