The recipe for these lovely spiced lamb kofta is like nothing else you've tried so far. They bring together all the flavours and spices and unify them in the perfect comfort meal, suitable for every type of occasion. You might as well want to make a double batch and freeze half, or just invite a few friends and spread the love. Feel free to swap the orzo with giant (or not!) cous cous, or with some fluffy steamed basmati rice and enjoy with a spoonful of yogurt sauce! —Mariya
raisins (soaked in hot water for 30min and drained)
1 1/2 teaspoons
ground black pepper
mint leaves, very finely chopped
salt and pepper
In This Recipe
For the kofta: put the minced lamb and beef, parsley, olive oil and all spices in a large bowl and mix well using your hands (using of gloves is recommended because of the turmeric). Once all ingredients are well mixed, shape each kofta into a 60g ball and leave on a baking dish lined with baking paper. You can make this step ahead or the previous day. Once you're ready to bake the kofta, preheat the oven to 180C (with fan). Cook for 15-20min until slightly golden.
Place a large skillet for which you have the lid, on a medium heat, melt the butter and put the orzo to toast lightly. Once it starts to sizzle, put the vegetable stock and the water, bring to a gentle boil, lower the heat, cover and simmer for about 15min, stirring from time to time. When most of the water has been absorbed, season well with salt and pepper, cover again, remove from the heat, let it steam for 5min and add chopped mint.
At this point the kofta should be ready, so uncover the orzo, place the kofta on top and sprinkle with more pine nuts.
Serve at once, along with mint and turmeric yogurt if you wish.