Recipe

Pistachio Lamb Koftes

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Pistachio Lamb Koftes

Lamb meatballs topped with honeyed pistachios in a warm pitta bread stuffed with lettuce, tomato, black olives and feta.




Ingredients to serve 2

  • 200g x lamb mince
  • 1 tsp x garam masala
  • 10g x pistachios – chop coarsely
  • 3g x fresh thyme – strip off leaves
  • 2 sachets x honey
  • 1 head x cos lettuce – remove stem & shred
  • 50g x cherry tomatoes – cut in half
  • 20g x pitted black olives – drain
  • 3 tbsp x olive oil for the salad dressing (from your pantry)
  • ½ x lemon – halve and juice
  • 50g x feta cheese
  • 2 x pitta breads
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 400g x lamb mince
  • 2 tsp x garam masala
  • 20g x pistachios – chop coarsely
  • 5g x fresh thyme – strip off leaves
  • 4 sachets x honey
  • 2 heads x cos lettuce – remove stem & shred
  • 100g x cherry tomatoes – cut in half
  • 40g x pitted black olives – drain
  • 6 tbsp x olive oil for the salad dressing (from your pantry)
  • 1 x lemon – halve and juice
  • 100g x feta cheese
  • 4 x pitta breads
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)

Method

Step 1

Preheat oven to 180°C. Prepare ingredients as indicated above.

Step 2

Mix the chopped pistachios and thyme leaves in a small bowl and set aside.

Step 3

Make the salad dressing: using a cup/jug mix the juice from the lemon with olive oil (see quantity above) and salt and pepper. Set aside.

Step 4

Wrap the pitta breads in tin foil and heat in the oven for 10 minutes.

Step 5

Place the lamb mince in a large bowl and sprinkle with garam masala, salt and pepper. Mix well (use your hands). Divide the mince into 12 (4-box) or 6 (2-box) portions. Form into koftes (oblong-shaped meatballs) using your hands. Place a few glugs of olive oil in a large frying pan on medium to high heat. When hot, add the koftes and pan fry for 8 to 10 minutes until nice and brown all over. Transfer to a plate and set aside. Pour the fat out of the pan and return it to the stove on medium to low heat. Add the pistachio mix and honey. Cook for about a minute, stirring constantly.

Step 6

Place the lettuce, cherry tomatoes and olives in a salad bowl. Pour over the salad dressing and scatter with crumbled feta.

Step 7

To serve, cut the pitta breads into quarters and stuff with salad and koftes. Top with honeyed pistachios.