Lamb koftas with pomegranate jam and tahini Use a food mixer with a dough hook attachment to break down the meat – this will make your koftas juicier (you can do it by hand, but youll need a good half-hour and a lot of elbow grease). Im a recent convert to pomegranate jam – this is the second week in a row its featured here – and am currently spooning it over all sorts of meat. Makes 30 koftas, to serve six. 1kg minced lamb 3 tsp cumin seeds, toasted and lightly crushed 3 tsp fennel seeds, toasted and lightly crushed 1 tsp ground allspice 30g parsley, chopped 1 medium onion, peeled and finely chopped 3 garlic cloves, peeled and crushed Salt and black pepper About 120g tahini paste 2 tbsp chopped coriander leaves For the pomegranate jam 250g pomegranate seeds (ie, the seeds of 4 small pomegranates) 80g caster sugar 1½ tbsp lemon juice ¼ tsp dried chilli flakes 1 tbsp pomegranate molasses First make the jam. Put everything in a medium saucepan on a medium heat, add a pinch of salt and bring to a gentle simmer. Cook for about 20 minutes, until the mix is jam-like in consistency, then set aside; once cooled, you may need to add a tablespoon or two of water to thin it down a little. Heat the oven to 200C/390F/gas mark 6. Put the lamb and spices in the mixer and, on a slow speed, work with a dough hook for about 15 minutes. Stir in the parsley, onion, garlic, a teaspoon and a quarter of salt and a grind of black pepper, cover and rest in the fridge for 10 minutes. Roll the mix into 30 3cm x 5cm koftas, each weighing about 35g. While youre working the lamb, give the tahini a stir in its jar, to even it out, then pour into a bowl and add 100ml water and a quarter-teaspoon of salt. Whisk to a thick, pourable sauce – if need be, add a little more tahini or water to get the right consistency (you want it like double cream) – then cover with clingfilm and set to one side. Put a griddle pan on a high heat and, once its smoking, cook the koftas in batches for just a minute or two, turning so they get charred on all sides. Transfer to a baking tray and roast for about eight minutes more, until cooked through. To serve, drizzle the warm koftas with some of the sauce, then spoon a little jam on each and sprinkle with coriander. Serve at once with any remaining sauce on the side. Recipe and Image Credit theguardian/lifeandstyle/2014/feb/14/meat-fruit-recipes-yotam-ottolenghi
Posted on: Tue, 18 Mar 2014 05:24:17 +0000
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