Pistachio Lamb Koftas with Apricot Relish
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serving Size: 4 people
Prepare to tantalise your taste buds with a symphony of flavours in this Pistachio Lamb Koftas with Apricot Relish recipe. This dish is a delightful fusion of Middle Eastern and Mediterranean cuisine, combining tender lamb infused with aromatic spices and the nutty crunch of pistachios, all complemented by the sweet and tangy notes of apricot relish.
Koftas, popular throughout the Middle East and Mediterranean regions, are succulent meatballs that pack a punch of flavor in every bite. In this culinary journey, we’ll guide you through crafting these delectable lamb koftas from scratch, then elevate them to another level of deliciousness with a homemade apricot relish that’s both refreshing and addictive.
Ingredients
- 2 ½ tbsp olive oil
- 3 red onions, 2 1/2 thinly sliced, 1/2 grated
- 400g lamb mince
- 1 tbsp ras el hanout
- 85g pistachios, roughly chopped
- ½ small pack flat-leaf parsley, roughly chopped
- 4 tbsp good-quality apricot jam
- zest and juice 1 lemon
- 2 carrots, cut into skinny matchsticks
- 4 round wholemeal pitta breads, split and warmed
- 4 tbsp Greek-style yogurt, to serve
Method:
- STEP 1
Put 1 1/2 tbsp olive oil in a frying pan, add most of the sliced onions with some seasoning and cook over a medium heat for about 15 mins until soft and golden.
- STEP 2
Meanwhile, heat the grill to high. In a large bowl, combine the mince, grated onion, ras el hanout, most of the pistachios, half of the parsley and some seasoning. Divide the mixture into 8 and shape into patties. Place on a baking tray and brush with 1/2 tbsp oil. Grill for about 10 mins, turning once, until browned and cooked through.
- STEP 3
Add the apricot jam, a large pinch of zest and half the lemon juice to the cooked sliced onions, bubble down until thick, then set aside. To make the salad, mix the carrots, reserved sliced onions and remaining parsley in a bowl, then toss in the remaining lemon juice and olive oil and some seasoning. To serve, spoon the apricot relish into the pittas. Then add the koftas, salad, yogurt and remaining pistachios. Alternatively, serve the pittas open with the filling piled on top.
