Print Options:
Lamb Koftas with Hummus and Pomegranate Molasses
Yields4 ServingsPrep 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
1
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.
2
Prepare the barbecue for direct cooking over medium-high heat (200° to 260°C).
3
Grill the koftas over direct medium-high heat, with the lid closed, until golden and cooked through, about 10 minutes, turning once.
4
Spread the hummus onto serving plates. Top with the koftas, garnish with mint leaves, and finish with a drizzle of pomegranate molasses.
Nutrition Facts
Serving Size 4
Servings 0