Name: Lamb Koftas with Hummus and Pomegranate Molasses
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: RED MEAT
Ingredients: 500 g grams lamb mince; ½ brown onion, finely diced; 20 fresh mint leaves, finely chopped, plus extra to garnish; 1 tbsp tablespoon pine nuts, toasted; 3 garlic cloves, crushed; 5 ½ teaspoon sea salt; 1 tsp teaspoon freshly ground black pepper; 1 tsp teaspoon dried chilli flakes; 1 tsp teaspoon ground cumin; ½ tsp teaspoon ground cinnamon; 200 g grams hummus, to serve; Fresh mint leaves; 2 tbsp tablespoons pomegranate molasses, to serve

Lamb Koftas with Hummus and Pomegranate Molasses

CategoryCharcoal, GasCuisineRED MEATDifficultyBeginner

Yields4 Servings

Prep Time20 minsCook Time10 minsTotal Time30 mins

KOFTA

500 g grams lamb mince

½ brown onion, finely diced

20 fresh mint leaves, finely chopped, plus extra to garnish

1 tbsp tablespoon pine nuts, toasted

3 garlic cloves, crushed

5 ½ teaspoon sea salt

1 tsp teaspoon freshly ground black pepper

1 tsp teaspoon dried chilli flakes

1 tsp teaspoon ground cumin

½ tsp teaspoon ground cinnamon

200 g grams hummus, to serve

Fresh mint leaves

2 tbsp tablespoons pomegranate molasses, to serve

In a medium bowl combine all of the kofta ingredients. Shape into 10 portions. If desired, cover with plastic wrap and refrigerate for up to 24 hours.

Prepare the barbecue for direct cooking over medium-high heat (200° to 260°C).

Grill the koftas over direct medium-high heat, with the lid closed, until golden and cooked through, about 10 minutes, turning once.

Spread the hummus onto serving plates. Top with the koftas, garnish with mint leaves, and finish with a drizzle of pomegranate molasses.

Ingredients

KOFTA

500 g grams lamb mince

½ brown onion, finely diced

20 fresh mint leaves, finely chopped, plus extra to garnish

1 tbsp tablespoon pine nuts, toasted

3 garlic cloves, crushed

5 ½ teaspoon sea salt

1 tsp teaspoon freshly ground black pepper

1 tsp teaspoon dried chilli flakes

1 tsp teaspoon ground cumin

½ tsp teaspoon ground cinnamon

200 g grams hummus, to serve

Fresh mint leaves

2 tbsp tablespoons pomegranate molasses, to serve

Directions

In a medium bowl combine all of the kofta ingredients. Shape into 10 portions. If desired, cover with plastic wrap and refrigerate for up to 24 hours.

Prepare the barbecue for direct cooking over medium-high heat (200° to 260°C).

Grill the koftas over direct medium-high heat, with the lid closed, until golden and cooked through, about 10 minutes, turning once.

Spread the hummus onto serving plates. Top with the koftas, garnish with mint leaves, and finish with a drizzle of pomegranate molasses.

Notes

Lamb Koftas with Hummus and Pomegranate Molasses

Ingredients Directions

Lamb Koftas with Hummus and Pomegranate Molasses

Ingredients

Directions

Notes

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