The Hairy Bikers’ lamb koftas
It’s been 20 years since The Hairy Bikers began their mission to help the nation get fit and healthy. Today they’re back with a brand new book and sharing one of their favourite recipes - lamb koftas. Aromatic, juicy and deliciously drizzled in a tahini dressing, they’re the perfect middle eastern midweek dish.
Hairy Bikers' Lamb Koftas
Serves 4
Ingredients
Koftas
1 small onion, roughly chopped
3 garlic cloves, chopped
200g cooked brown or green lentils (80g uncooked weight)
1 tbsp tomato purée
1 tbsp harissa
300g minced lamb
1 tsp dried mint
Salt and black pepper
Dressing
Large pinch of saffron
Large pinch of sea salt
1 tbsp tahini
½ tbsp honey
Juice of ½ lemon
200ml thick yoghurt or kefir
1 small garlic clove, crushed
Wholemeal couscous
150g wholemeal couscous
1tbsp olive oil
Juice of 1 orange
150ml warm water
1 small red onion, finely chopped
2 tomatoes, finely chopped
1 small bunch of parsley finely chopped
1 small bunch of mint, finely chopped
Method
1. Put the onion and garlic into a food processor and blend until very finely chopped. Add all the remaining kofta ingredients and season with salt and pepper. Continue to process until everything is well combined. Chill for half an hour. Divide the mixture into 8 pieces and mould around the skewers.
2. While the kofta mixture is chilling, make the dressing. Put the saffron in a bowl with a large pinch of sea salt and crush it with a pestle or the back of a wooden spoon. Add the tahini, honey and lemon juice and whisk to combine. Stir in the yoghurt or kefir and the garlic.
3. Put the couscous in a bowl with a generous pinch of salt, olive oil and orange juice. Pour over the warm water, then cover and leave to stand until all the liquid has been absorbed. Fluff up with a fork, then stir in the onion, tomato and herbs.
4. To cook the kofta, heat a grill or griddle pan until very hot and arrange the skewers over it. Grill for a few minutes on each side until just cooked through with char lines. If you prefer, you could bake the kofta in a preheated oven (200°C/fan180°C/Gas 6) for about 15 minutes, or until just cooked through.
5. Serve the couscous and the kofta with the dressing drizzled over the top.