Lush Lamb Koftas

Mouthwatering simplicity.

So this week I’ve had it all - everything from inspiration and positive progress, to great new connections, to the superpowers of my friends and family, through to illness, tiredness and tears, an excommunication and an unintended minor diplomatic incident - there’s not been a dull moment, that’s for sure!

Hopefully your week has been slightly smoother sailing, but in case not - today’s recipe is here to bring you back into the realm of restoration, calm and wholesome goodness. It’s my plate of simple, tasty lamby lusciousness…

These koftas are great on the BBQ, or on the griddle and are just delicious. Time and effort here is in the meat and it’s seasoning, as that’s the star of the show. For this dish, please use the best lamb mince you can lay your hands on - full fat (that’s where at the flavour is) and from the butcher if possible.

Chuck it into a big bowl along with finely chopped red onion, a couple of cloves of crushed garlic, finely chopped fresh flat-leaf parsley and coriander.

Then add your spices - which are ground cumin, ground fennel seeds, ground coriander, smoked paprika, cinnamon (I am not a huge fan, so just a splodge), pul beber - which is a fab Turkish chili, dried mint, sumac and some chopped pistachios and/or pine nuts.

Combine it all together and leave to let the flavours settle a bit. Then add an egg to bind and shape into koftas. Cook over a medium heat on the griddle or the BBQ.

To serve - flatbread and add a bit of titivation - my go-to items are garlic sauce, pickled red onions and some more fresh herbs.

For the garlic sauce simply combine crushed garlic cloves with plain yoghurt. For the onions, half red wine/half red wine vinegar in a small pan and bring to the boil. Take off the heat, add finely sliced onion and leave to cool. That’s it.

Now eat up, and pass the wine!