RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS :

• 500gm Coles Australian Lamb Mince
• 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
• ⅓ cup panko crumbs
• 1 small brown onion, grated
• 3 cloves garlic, finely grated
• ½ cup fresh parsley, finely chopped
• 1 tsp dried chilli flakes
• 1/3 cup de-shelled pistachios
• Salt
• Pepper
• Crushed pistachio nuts, for garnish

MUHAMURRA :

• 3 Tbsp. Cobram Estate Light Extra Virgin Olive Oil
• 50gm walnuts, roasted
• ½ cup roasted piquillo peppers
• 1 clove garlic, grated
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 Tbsp. pomegranate molasses
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• ½ cup fresh breadcrumbs

METHOD :

• In a large mixing bowl add the lamb mince, onion, garlic, parsley and chilli flakes.
• In a food processor, blitz the pistachios into a rough crumb. Add to the lamb and season ingredients with a generous pinch of salt and freshly cracked black pepper. Using your hands, mix all ingredients until well combined.
• To form the kofte, grease your hands with a little olive oil and mould approximately ¼ cup of lamb mixture into rounded oval shapes. Set aside or refrigerate until required.
• Combine the peppers, walnuts, olive oil, garlic, lemon juice, molasses, spices and a pinch of salt in a food processor and blitz into a paste. Taste and adjust seasoning if required.
• Heat a BBQ grill on high. Brush kofte with olive oil and cook for 3-4 minutes on each side for an even char. Remove from heat and allow to rest for 5 minutes. Serve koftas on a bed of muhammara sauce and garnish with pistachio nuts.

*Lamb kofta and muhammara can both be made in advance. Bring muhammara to room temperature before serving.