Lamb & Lupin Kofte
Prep 30 mins, rest 1hr & cook 15 mins. Serves 6 (GF). Recipe by Scott Bridger (headchef of Bib & Tucker)
Ingredients500g lamb mince
50g lupin Flake
75ml chicken stock (can substitute vegetable stock)
60ml pomegranate molasses (optional)
50g preserved lemon rind, finely diced
½ small red onion
2 garlic cloves
1 red chilli
2 tsp ground cumin
2 tsp paprika
½ bunch coriander, roughly chopped
½ bunch mint, roughly chopped
Salt & pepper to taste
- Mix Lupin flake, pomegranate molasses and stock together and hydrate for at least 15 minutes.
- Finely chop onion, garlic and chilli, add lamb mince, cumin, paprika and preserved lemon. Add roughly chopped mint and coriander, mix thoroughly and season to taste with salt and pepper. Rest for at least one hour to allow flavours to develop.
- When mixture has rested, form into Kofte shape and sauté until just cooked. Be mindful not to overcook or Kofte’s will be dry and lack flavour.
Serving suggestion: Greek minted yoghurt (or tzatziki) and garden salad