Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes
1 lb (500g) lamb, minced
1 tsp cumin
1 tsp cinnamon
1 tsp allspice
1 tsp of nutmeg
handful of untoasted, chopped pine nuts
½ onion, chopped
1 tbsp coriander
½ cup (100g) of white bread, soaked in water and squeezed dry
pinch of chilli flakes
pinch of salt
flat bread, lightly toasted to serve (pita or naan)
1/4 cup fresh tomatoes, chopped to serve with as accompaniment
1 tbsp whole pine nuts for garnish
1 tbsp parsely, chopped for garnish
1. In a bowl mix together the minced lamb, spices, herbs, onion, pine nuts and soaked break, while taking care not to over mix as the fats in the mince will melt. Form the koftas into small patties.
2. Over medium-high heat, fry the koftas in olive oil and cook for 5 minutes on first side and then 3-4 on second side until golden brown. For well done koftas you can cook them in the oven for an additional 3-4 minutes at 350 F.
3. While meat is cooking, prepare the Tahini Lemon Sauce.
3. Serve garnished with plenty of tahini sauce, 1 tbsp pine nuts, 1 tbsp chopped parsley, as well as accompanied by fresh chopped tomatoes and lightly toasted flatbread.
Tahini Lemon Sauce
1. In a bowl mix together the tahini, lemon juice, garlic, and salt to taste.
2. Add water until it reaches the consistency of maple syrup.
3. The spices that can be added to koftas can vary hugely. Sage uses cinnamon, nutmeg and allspice, but why not try something like cloves?
4. Sage uses coriander to add freshness, but why not try using a mix of herbs such as dill or parsley?
5. Crumble feta or another cheese into your koftas to add another dimension.
6. Sage thinks that his koftas should be served medium rare, but if you want them more well done put them in an oven at 180 degrees for 5 minutes to finish.
7. To accompany your koftas Sage recommends tomatoes, but pickled cabbage or gherkins also make a fantastic addition.