These Lamb and pistachio koftes are great as part of a mezze platter, or for a meat and nut breakfast.
Ingredients
500g lamb mince
1/2 bunch flat leaf parsley, finely chopped
1/2 bunch mint, finely chopped
1/2 red onion, finely diced
50g currants
50g pistachios, finely chopped
3 cloves garlic, crushed
1/2 tsp paprika
1/4 tsp ground allspice
1/4 tsp ground cinnamon
For the tahini sauce
100g pistachios
1/3 cup tahini
Juice of 2 lemons
3 cloves garlic, crushed
4 tbs water
To make the tahini sauce lightly roast the pistachios in a pan over low heat until browned. Once cool add the pistachios to a food processor and blitz until finely ground. Mix the tahini, the majority of the pistachios, lemon juice and garlic in a small bowl. Once the paste thickens add the water and stir through to thin out. Set the sauce aside.
To make the koftes mix all the remaining ingredients together in a bowl. With your hands shape the mixture into balls and cook in a pan on medium heat. There should be enough fat in the lamb mince that you don't require any extra oil.
Once the koftes are cooked sit them on some paper towel and pat to remove any excess fat.
Serve while hot topped with the tahini paste and a sprinkling of the remaining ground pistachios.
The Roast cauliflower and cumin salad would be the perfect accompaniment.