Lamb Koftas With Houmous

Original Recipe

Serves: 4

In this vibrant dish, mango chutney adds a fruity sweetness to grilled lamb koftas. Flatbread served with creamy houmous and crunchy roasted chickpeas complete this budget-friendly, midweek meal.

Ingredients

• 400g tin chickpeas, drained (liquid reserved)
• 2 tsp vegetable oil
• 1 tbsp ras el hanout seasoning, plus a pinch for dusting
• 1½ tbsp tahini
• 2 garlic cloves, crushed
• 1 lemon, zested and juiced
• 400g 20% fat lamb mince
• 3 tbsp mango chutney
• ½ cucumber, diced
• ½ pomegranate, seeds only (or ½ x 80g pot pomegranate seeds)
• 10g fresh mint, leaves shredded
• olive oil, for drizzling (optional)
• 4 white folded flatbreads (optional), to serve

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss half the chickpeas with 1 tsp oil, and half the ras el hanout. Tip onto a lined baking tray and bake for 25 mins until crisp.


2. Meanwhile, blitz the remaining chickpeas in a food processor with the tahini, 1 crushed garlic clove and half the lemon zest and juice. Add enough of the reserved chickpea water (about 3 tbsp) to make a smooth paste. Season to taste, adding more lemon juice, if you like.

3. Preheat the grill to medium. In a large bowl, mix the lamb mince with the remaining garlic, lemon zest and ras el hanout, and the mango chutney; season. Divide into 8 and shape into 10cm-long sausages around 8 small skewers (soaked if wooden). Brush all over with 1 tsp oil, then place on a baking tray and grill, turning regularly, for 9-10 mins or until cooked through.

4. Mix the cucumber, pomegranate and mint with a squeeze of lemon juice; season. Put the houmous on a plate or serving platter, add a pinch of ras el hanout and drizzle with a little olive oil, if you like. Top with the kofta and the crispy chickpeas. Serve with the salad on the side, and flatbreads, if you like.