lamb kofta with pomegranate

and tomato salad

  • 500g heirloom cherry tomatoes, halved
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons pomegranate molasses
  • 2 pomegranates, seeds removed
  • sea salt and cracked black pepper
  • 1 tablespoon extra virgin olive oil, plus extra to serve 
  • hummus, to serve
  • 1 cup Greek basil leaves, to serve

lamb koftas

  • 500g lamb mince
  • ½ cup (60g) pitted green olives, finely chopped
  • ½ teaspoon ras el hanout
  • 2 green onions (scallions), finely chopped
  • 2 tablespoons finely chopped oregano leaves
  • sea salt and cracked black pepper 
  1. To make the lamb koftas, place the lamb, olive, ras el hanout, onion, oregano, salt and pepper in a large bowl and mix well to combine. Roll teaspoons of the mixture into balls. Set aside. 
  2. Place the tomato, lemon rind, molasses, pomegranate seeds, salt and pepper in a large bowl and toss to combine. 
  3. Heat the oil in a large non-stick frying pan over high heat. Add the koftas, in batches, and cook, turning occasionally, for 6–8 minutes or until golden and cooked through. 
  4. Spoon the hummus onto plates and top with the tomato salad and koftas. Drizzle with the extra oil, top with basil and sprinkle with pepper to serve. Serves 4–6.
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