Lamb, pistachio and apricot is a classic combination that has been lifted in this recipe with the added heat from the Rose Harissa. Serve with homemade baba ghanoush to dip into and stuff into warm pittas with salad.

Ingredients

250g Lamb Mince

45g Rose Harissa

1 tbsp Yoghurt

50g Pistachio

4 Spring Onions

10 Dried Apricots

2 Clove Garlic

2 tsp Cinnamon

20g Parsley

20g Coriander

1 Egg

1 Lemon Zest and Juice

50g Panko Breadcrumbs

Salt

 

Baba Ghanoush

1 Aubergine

100g Yoghurt

50g Tahini

25ml Verdemanda Extra Virgin Olive Oil

Juice 1 Lemon

1/2 garlic clove

Salt to Taste

Ingredients

250g Lamb Mince

45g Rose Harissa

1 tbsp Yoghurt

50g Pistachio

4 Spring Onions

10 Dried Apricots

2 Clove Garlic

2 tsp Cinnamon

20g Parsley

20g Coriander

1 Egg

1 Lemon Zest and Juice

50g Panko Breadcrumbs

Salt

 

Baba Ghanoush

1 Aubergine

100g Yoghurt

50g Tahini

25ml Verdemanda Extra Virgin Olive Oil

Juice 1 Lemon

1/2 garlic clove

Salt to Taste

1

Roughly chop the pistachios, apricots, spring onions, garlic and herbs and place in a food processor with the lamb, Rose Harissa, yoghurt, cinnamon, zest and juice, egg and panko. Blitz to a smooth past and season with salt. Fry off a small amount to check your seasoning, add more if necessary and when happy shape into small or large koftas depending on preference, refrigerate until required.

2

Place the aubergine on to a baking tray and put under a hot grill. Rotate every 5 minutes until blackened and piping hot, remove and cool. Once cool peel off the blackened skin as best you can and put the flesh in a bowl. Add the yoghurt, Tahini, Verdemanda Extra Virgin Olive Oil, lemon juice, salt and microplaned garlic. Beat with a whisk until incorporated and fairly smooth.

3

Heat a frying pan on a medium heat and add 2 Tbsp olive oil, then the koftas, turning several times until nicely coloured and only slightly pink inside.

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