Starter Eastern Mediterranean-inspired
Mini lamb koftas with pistachios, mint and lemon
Meat & fish
Editorially prepared
Small lamb koftas seasoned with cumin and allspice, served on cool yoghurt with a crunchy pistachio, mint and lemon salsa. Four koftas make one starter portion.
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Ingredients
4 servings · metric units
Allow four small koftas per person. When scaling, keep the koftas the same size and avoid crowding the pan. Larger quantities need extra batches; allow around 12 minutes for each additional batch.
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You’ll need
large mixing bowl · kitchen scales and measuring spoons · chopping board and sharp knife · fine grater and citrus juicer · tray that fits in the fridge and a cover · heavy frying pan, approximately 28 cm · tongs or a spatula · probe thermometer · small salsa bowl · plate for cooling the pistachios · clean plate and foil for covering the cooked batch · four serving plates
Method
0/8 stepsPrepare the meat and flavourings
Measure the ingredients. Wash and thoroughly dry the mint, and wash the lemon. Divide the mint: finely chop one third for the meat and reserve the remaining two thirds for the salsa. Peel and crush the garlic. Put the cold lamb mince in a bowl and add the garlic, cumin, allspice, the mint allocated to the meat, salt and pepper.
Prepare the meat and flavourings Shape the mini koftas
Mix the meat by hand for about 1–2 minutes, until combined, slightly tacky and able to hold its shape. Divide into 16 equal portions, each weighing approximately 30–35 g. With damp hands, shape into compact oval koftas about 2 cm thick. Arrange in a single layer on a tray. Wash your hands and clean utensils and surfaces that have touched the raw meat.
Shape the mini koftas Chill the koftas
Cover the tray and refrigerate for 30 minutes, starting when it goes into the fridge. The koftas should be cold and firm enough to lift without breaking. If still soft, chill for longer. Prepare the pistachios and salsa while they chill; leave the meat refrigerated until frying.
30:00Chill the koftas Toast the pistachios
Heat a dry frying pan over a medium heat for about a minute. Add the pistachios and toast for 2–3 minutes from adding them, stirring frequently, until fragrant and lightly golden in places. Reduce the heat if they darken too quickly. Transfer straight to a plate to stop them toasting.
03:00Toast the pistachios Cool the pistachios
Spread the pistachios out on the plate and leave for about 5 minutes from transferring, until no longer warm. Meanwhile, start preparing the mint and lemon for the salsa in the next step. If the pistachios are still warm, wait before adding them to the herbs.
05:00Cool the pistachios Mix the salsa
Finely chop the remaining reserved mint. Finely grate only the yellow zest from the portion of lemon specified, then squeeze out its juice. Mix the mint, zest, juice and salsa olive oil in a small bowl. Check that the pistachios have cooled, roughly chop them and add to the bowl. Season with salt. The salsa should be moist with distinct pieces of nut, not smooth. Cover and refrigerate until serving.
Mix the salsa Fry in two batches
Towards the end of the chilling time, heat the frying pan over a medium-high heat for about 3 minutes. Check that the koftas are firm. Divide the frying oil into two portions. Add the first portion to the pan and arrange half the koftas without crowding. Fry for about 10–12 minutes from adding the meat, turning every 2–3 minutes to brown all sides. The centre of the thickest kofta should reach 70°C and remain there for 2 minutes. If not ready, continue cooking; reduce the heat if the outside browns too quickly. Transfer the fully cooked batch to a clean plate and cover loosely with foil. Add the remaining frying oil and cook the remaining koftas in the same way.
Fry in two batches Serve on yoghurt
Place four small spoonfuls of cold yoghurt on each of four plates, using all the yoghurt. Set one kofta on each spoonful. Stir the salsa and divide it over the koftas. Serve immediately while the meat is still warm and the yoghurt cool.
Serve on yoghurt
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Tips
- Mix the meat only until slightly tacky. Excessive kneading produces a dense, springy texture.
- Chop the mint for the salsa while the koftas chill. Add the pistachios only once cool so they do not warm the herbs.
- Do not move the koftas immediately after placing them in the pan. Once the underside has browned, they will release more easily.
- You can shape the koftas up to 24 hours ahead. This longer refrigeration replaces the basic chilling period and is not included in the total time.
Storage
Keep the raw, shaped koftas covered in the fridge at 5°C or below for up to 24 hours, without exceeding the meat’s use-by date. Refrigerate the salsa and yoghurt separately; the salsa is best made on the day of serving. Cool fully cooked leftover koftas and refrigerate within 2 hours, then eat within 48 hours. Reheat only once, until piping hot throughout. Do not store partially cooked meat.
Timing
Hands-on: 1 hr 5 min · Cooking: 31 min · Resting: 30 min
The total allows for tasks done in parallel. The individual times can overlap.
