Ingredients
For the Koftas
- 500g NI Farm Quality Assured Lamb Mince
- 1 small red onion, finely diced
- A handful of chopped coriander
- A handful of chopped mint
- Sea Salt to season
- Plenty of black pepper to season
For the Sauce
- 2x 400g chopped tomatoes
- 2 tbsp harissa paste (only add 1 tbsp if you don't like it too spicy)
- A large handful of rocket
- 200g cubed feta cheese
- 3 garlic cloves, finely sliced
- 1 tsp sugar
- 1 tbsp olive oil
- 200g greek natural yoghurt
- 2 tbsp pine nuts
- Sea Salt to season
- Plenty of black pepper to season
Cooking Instructions
In a large bowl, combine the lamb mince, red onion, coriander and mint and season well. Shape into small meatballs and gently roll out until the koftas are shaped like cylinders.
Preheat the oven to 180deg C.
To make the sauce, pour the olive oil into a pan on medium/high heat and add the garlic. Leave to fry for about 30seconds or until the garlic begins to soften. Add the harissa, chopped tomatoes, sugar and seasoning and stir. Allow to simmer for five minutes and then transfer into an ovenproof dish. Add the rocket and feta cheese, stir again and place into the oven until the koftas are ready.
Place a grill pan onto a medium heat and add the lamb koftas to the pan. You do not need any oil in the pan for grilling these. Grill the kofta for around 8minutes, using tongs to turn so that they lightly brown on all sides.
Remove the sauce from the oven and swirl in the yoghurt. Add the kofta on top (optionally adding a cocktail stick to each), scatter pine nuts over the dish and finish with a bit of coriander as a garnish.