Ingredients
1 kg minced lamb
100 gm fine fresh white breadcrumbs
3 tbsp finely chopped mint
2 tbsp finely grated lemon rind
3 tsp fennel seeds, dry-roasted
2 tsp cumin seed, dry-roasted
18 lemon leaves (optional)
EVOO and lemon wedges to serve
Saffron Pilaf
Olive oil
1 small onion, finely chopped
2 cups basmati rice
Freshly ground pepper
4 cups chicken stock
Few strands of saffron or ½ teaspoon saffron powder
125 gm almond slivers, dry-roasted
125 gm raisins
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Lamb Koftas
Dry-roast the fennel and cumin seeds in a dry frypan stirring continuously over medium-high heat until fragrant.
Combine lamb, breadcrumbs, mint, lemon rind and spices in a large bowl. Season to taste, mix until well combined. Roll into 18 golf-ball-sized pieces. Wrap each ball in a lemon leaf and skewer three balls on each of 6 long metal skewers.
Meanwhile, heat char-grill pan or barbecue to medium-high heat. Add skewers and grill, turning occasionally, until just cooked (5-6 minutes).
Saffron Pilaf
Heat the oil in a heavy saucepan and add the onion. Allow to cook gently until soft.
Stir in the rice and season with pepper.
Heat the stock with the saffron and pour over the rice. Stir the rice and allow it to come to the boil. Cover the saucepan tightly and lower the heat.
Cook the rice gently for 18-20 minutes or until all the liquid is absorbed and the rice tender. Remove the lid, add the raisins and allow to cook for a further 2 minutes.
Spoon the pilaf on to a hot serving dish. Fork it up and scatter the almonds over the top.
Serves 6.
Recipe by Jules
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