The Pioneer Woman Tasty Kitchen
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Lamb Koftas with Tahini Yoghurt and Dukkah

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Level: Easy

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Description

These little beauties are packed with fragrant herbs and spices, delivering big flavours in canapé sized bites. Back in our catering days, we served these at lots of weddings and they went down really well. Interactive food is always fun. Start by dipping the koftas in the tahini sauce, then into the nuts and spices (dukkah). All that flavour clings to the little koftas and makes for a delicious mouthful, smiles guaranteed.

Ingredients

  • FOR THE KOFTAS:
  • 500 grams Organic Lamb Mince
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Fennel Seeds
  • 7 leaves Fresh Mint
  • 1 bunch Flat-leaf Parsley, Leaves Picked & Finely Choppped
  • 1 whole Lemon Zested, Juice Of Half
  • FOR THE TAHINI SAUCE:
  • 15 grams Flat-leaf Parsley, Leaves Picked
  • ½ cloves Garlic, Crushed
  • 50 grams Tahini
  • 1 Tablespoon Lemon Juice
  • 100 milliliters Water
  • FOR THE DUKKAH:
  • 40 grams Hazelnuts
  • 40 grams Sesame Seeds
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 1 pinch Sea Salt

Preparation

Makes 28 canapés, good for about 6 people.

In a large bowl add lamb mince. Lightly toast spices, then grind in a pestle and mortar and add to lamb. Add remaining kofta ingredients, season carefully, then shape into 1” balls. Chill for 30 minutes.

For the tahini sauce, blitz parsley and garlic in a processor. Gradually add tahini, then 100ml water and lemon juice. Season carefully.

Toast hazelnuts in medium-hot dry pan for 4 minutes. Place inside folded tea-towel and rub back and forth to remove skins. Lightly toast remaining seeds and spices and add to pestle and mortar. Grind to smaller pieces (but not to a powder).

To cook kofta heat a griddle pan over medium heat. Add to pan and leave for 2 minutes or until you see golden crust appearing around edges. Flip and repeat. Keep turning for around 6-8 minutes or until cooked through.

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