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Lamb Koftas with Onion Jam, Hommus and Coriander Yoghurt

Serves 4
  • Steps
  • Ingredients


  • For the Onion Jam, heat oil in a small frypan. Add onion and cook, stirring continuously until caramelised. Add remaining ingredients and stir to combine. Reduce heat to low and simmer until liquid has slightly reduced, about 3 minutes. Season to taste and set aside.
  • For the Mint and Coriander Yoghurt, combine all ingredients in a bowl and mix well. Season to taste and set aside in the fridge.
  • For the Carrot and Parsnip Hommus, place a small frypan over medium heat. Add cumin and fennel seeds and toast off until fragrant, about 1 minute. Remove from heat and grind in a mortar and pestle.
  • Place frypan back onto the heat and add pine nuts. Toast off until just coloured, about 1 minute then remove from heat and set aside.
  • Heat oil in a frypan. Add carrot and parsnip and fry until slightly caramelised. Remove from frypan and transfer to a food processor, add half of the reserved toasted ground spices and reserve other half for the Kofta. Add chickpeas, garlic, lemon juice and blitz to a smooth puree. Adjust seasoning to taste then finish with toasted pine nuts. Set aside.
  • For the Lamb Koftas, place all ingredients into a bowl and mix well to combine. Cover and set aside in the fridge for 10 minutes.
  • Meanwhile, place wooden skewers into a tray of water to moisten.
  • Remove Lamb Kofta mix from fridge and portion into 12 pieces. Shape into 10cm lengths and gently push onto pre-soaked skewers.
  • Heat a griddle pan over medium heat then add Lamb Koftas in batches and fry on all sides, until almost cooked through. Remove from pan and set aside.
  • For the Flatbreads, combine all ingredients in a bowl and bring together with hands. Transfer to a lightly floured bench and knead for 5 minutes. Add some flour if dough is too wet. Roll dough into a ball and wrap in cling film. Set aside in fridge to rest for 10 minutes.
  • Remove dough from fridge and portion into 8 small balls. Lightly flour a bench and roll out dough balls into thin discs 5mm thick.
  • Heat 1 tbsp oil in a frypan then fry breads until golden and flaky on both sides. Set aside on paper towel.
  • To serve, place 3 Lamb Kofta in middle of plate, surround with Flatbread, Onion Jam, Mint and Coriander yoghurt and some Carrot and Parsnip Hummus.

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