Lamb koftas with herb salad and sumac onions

 

Serves 4

Ingredients

For the glaze

• 100ml/3½fl oz pomegranate molasses
• 1 tsp chilli flakes 
• 2 tbsp olive oil
• 1 tsp salt

For the lamb koftas

• 500g/1lb 2oz lamb mince (around 20% fat) 
• 1 onion, grated and squeezed
• 3 garlic cloves, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp dried mint
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet smoked paprika
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 1 tsp salt
• ½ tsp black pepper

For the sumac onions

• 2 red onions, thinly sliced 
• 1 tbsp sumac
• 1 tsp salt
• freshly ground black pepper

For the herb salad

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp runny honey
• 1 tbsp toasted walnuts, chopped
• 20g/¾oz fresh flatleaf parsley, leaves picked
• 20g/¾oz fresh mint, leaves picked
• 20g/¾oz fresh dill, leaves picked
• 3 tbsp pomegranate seeds 
• ½ flatbread, torn into small pieces 
• 40g/1½oz ricotta salata, crumbled 

To serve

• 100g/3½oz pickled chillies
• 2 tbsp chopped dill
• 2 tbsp olive oil
• 400g/14oz thick Greek yoghurt

Method

1. To make the glaze, mix all the ingredients together in a bowl and set aside. 

2. To make the lamb koftas, mix all of the ingredients in a large bowl for 5 minutes. Soften the mix with some water (about 25–50ml/1–2fl oz) and mould tightly onto skewers with wet hands. Chill in the fridge for at least 1 hour. 

3. Heat a large griddle pan until hot and chargrill the koftas on all sides until cooked through. Brush with the pomegranate glaze as you go. 

4. To make the sumac onions, season the onions with salt and pepper and sit for 30 minutes at room temperature. Mix with the salt and sumac and set aside. 

5. To make the herb salad, mix the olive oil, lemon juice, honey and walnuts to form a dressing. 

6. Then toss the dressing with the herbs, pomegranate seeds, flatbread and ricotta.

7. To serve, mix the pickled chillies with the dill and olive oil. Serve with the koftas, Greek yoghurt, onions and salad.