First posted: Mar 23, 2016

Fiery Lamb Koftas with Hummus

 

Easter food is, for so many, all about that perfectly cooked Roast Lamb after a Friday fish feast. Here I’ve mixed it up a bit by bringing in some bold Middle Eastern flavours – and where you end up is with delicious Lamb Koftas that are dotted with feta and basted in an fiery Harissa sauce. Serve with a creamy home made Hummus and a pretty little Greek-style salad on the side and you’re golden.

 

Ingredients

Cooks in:        Serves:4

For the Koftas
  • 400g lamb mince
  • 100g feta cheese, crumbled
  • 1 Tbsp chopped fresh mint
  • 1 tsp lemon zest
  • ½ tsp cumin
  • Salt and freshly ground black pepper, to season
  • 8 bamboo skewers
For the Basting
  • 2 tsp harissa paste
  • 1 clove garlic, minced
  • 4 Tbsp olive oil
For the Hummus
  • 1 tin chickpeas
  • 2 tsp tahini
  • 1 clove garlic, minced
  • 1/3 tsp smoked paprika or cumin
  • 1-2 Tbsp lemon juice
  • 1 tsp honey
  • Salt and freshly ground black pepper, to taste
  • Lightly toasted pumpkin, sunflower and sesame seeds, to garnish
  • Chopped fresh coriander, to garnish
  • A drizzle of olive oil, to garnish

What to do

1. Add the Kofta ingredients to a mixing bowl and mix until well combined. Divide into 8 portions and roll into sausage shapes.

2. Mix together the basting and brush each of the koftas until well coated, reserving a little extra basting sauce to brush the koftas as they cook.

3. Refrigerate until it’s time to cook, then remove from the fridge and allow 20 minutes to come to room temperature. Cook on a griddle pan over medium-high for 10-12 minutes, turning from time to time, or until cooked through and just starting to char on the outside.

4. To make the hummus, blitz the ingredients together using a food processor or stick blender, adjust to taste and refrigerate until needed. Serve in a pretty bowl topped with the seeds and a sprinkling of fresh coriander.

5. Once the Koftas have cooked, serve immediately with the hummus for dipping, and a simple Greek-style salad on the side.

Photo by @CurtisGallon



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Comments


  • Beverley Ann Swanepoel

    Love this recipe it looks so delicious, thank you Sarah Graham for sharing it with us, ?