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Pistachio and Mint Koftas with Hummus Sauce
Ingredients
500g lean lamb mince
2 large onions, peeled and chopped
5-6 green chillies, deseeded
1 Tbsp minced fresh garlic
¼ cup roughly chopped parsley
¼ cup roughly chopped mint
1 tsp each ground allspice and cinnamon
1 egg
1 cup unsalted shelled pistachio nuts
Method
Finely chop the onions in a food processor. Pulse in the chillies, garlic, parsley, mint, allspice, cinnamon and egg, and process to make a smooth mixture. Season very well with salt and pepper.
Add the lamb and pulse to make a smooth mix. Pulse in the pistachio nuts.
Mould the mixture evenly onto the ends of metal skewers. Grill under a high heat for 10 minutes, turning regularly until brown and cooked. Alternatively, barbecue on a lightly greased hot barbecue plate, turning regularly.
Serve the lamb over slices of tomatoes, a few olives and drizzled with olive oil. Accompany with Hummus Sauce and Tomato Salsa if wished.
Hummus Sauce
Mix together a 200g pot hummus, 2-3 Tbsp lemon juice, ½ tsp finely grated lemon rind and 1-2 Tbsp freshly chopped coriander or parsley.
Tomato Salsa
Mix together 2 diced tomatoes, 10 chopped olives and a dash of olive oil and vinegar.
Serves 4
Source: Beef and Lamb NZ |
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