I cooked this yesterday. We didn’t have any currants so I replaced them with some prunes and raisins. This is such an excellent, simple and tasty way to make ‘rissoles’ with a difference. I have to say that I added pureed chillies to my plate. It needed more kick! I have a couple of similar recipes that I’ve made previously – lamb, fruit and nuts are a brilliant combination. I served them with charred zucchini, couscous, yoghurt and a slice of lemon.
Lamb and Pistachio Kofte
Recipe type: Main
Cuisine: European
Ingredients
- 500 g Lamb, minced
- 1 Onion (grated)
- 3 Garlic cloves (crushed)
- 50 g Currants
- 50 g Pistachios (shelled and crushed)
- ½ tsp Sweet paprika
- ¼ tsp Allspice (ground)
- ¼ tsp Cinnamon (ground)
- 1 Handful Parsley (chopped)
- 1 Handful Mint (chopped)
- Greek Yoghurt
- Lemon Juice
- Tahini
Instructions
- Lightly toast pistachios in a dry pan, then crush roughly with a knife or a food processor.
- Mix all of the ingredients (apart from the yoghurt, lemon and tahini) together, preferably by hand, for at least 5 minutes until smooth. Form into golf ball-sized patties.
- Heat some oil in a pan to medium. Flatten kofte and cook on both sides until golden brown.
- Serve with yoghurt mixed with lemon juice and a little garlic and sprinkle with some crushed pistachios. Alternatively, serve with tahini mixed with lemon juice and garlic and a little water and some crushed pistachios. Served with couscous and some grilled zucchini.
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