- 75g/3oz bulgar wheat
- 2 tbsp olive oil
- 1 chilli, finely chopped
- 1 medium onion, finely chopped
- ½ tsp ground coriander
- ½ tsp ground cumin
- 500g/1lb 2oz lean leg of lamb, all visible fat removed, cubed
- 1 egg
- 40g/1½ oz pine kernels, finely chopped
- 2 tsp mint, chopped
- 3 tsp parsley, chopped
- 2 chillies, seeded and finely chopped
- 1 tsp fresh mint leaves, chopped
- 1 tsp chives, snipped
- 1 tsp coriander leaves, finely chopped
- 1 tsp parsley, finely chopped
- 1 garlic clove, crushed to a paste in a pestle and mortar
- ½ tsp ground cumin
- 250g/9oz Greek-style yoghurt
- mixed salad leaves
- First, make the spiced yoghurt. Combine all the yoghurt ingredients in a large bowl. Leave for an hour to allow the flavours to develop.
- For the lamb koftas, soak the bulgar wheat in cold water for 30 minutes. Drain and squeeze dry.
- Heat half the olive oil in a frying pan, then add the chilli, onion, ground coriander and ground cumin and cook on a low heat for 15 minutes. Allow to cool.
- Place the lamb in a food processor along with the egg and the cooled onion mixture. Blend until the mixture has the consistency of a smooth paste.
- Remove the lamb mixture and place in a bowl. Add the bulgar wheat along with the pine kernels and the chopped mint and parsley.
- Wet your hands and shape 1 tsp of the mixture into a small log-shaped koftas. Repeat with the remaining mixture.
- Heat remaining one tablespoon olive oil in a frying pan, then add the koftas in batches, turning regularly until brown and cooked through. This should take approximately 10 minutes.
- When cooked, drain the koftas on absorbent kitchen paper and keep warm in the oven.
- Serve with spiced yoghurt dip and salad leaves.