Spiced lamb koftas are a great budget option for a simple family meal. Serve with a drizzle of the creamy yogurt dressing, and baked chickpeas
Prep:20 mins
Serves 4
1 ½ tsp fennel seeds500g lamb mince1 ½ tbsp ras el hanout2 tbsp pine nuts, toasted and roughly chopped2 x 400g cans chickpeas, drained and rinsed2 tbsp olive oil2 tbsp honey80g Greek yogurt2 tbsp tahini1 lemon, 1/2 juiced, 1/2 cut into wedges to serve25g parsley, roughly chopped, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. Using a pestle and morter, crush the fennel seeds. In a large bowl, combine the crushed seeds, lamb, ras el hanout and pine nuts, and season well. Divide the mixture into eight equal egg-shaped koftas.STEP 2Tip the chickpeas into an ovenproof dish, season to taste and put in the oven while you fry the koftas. Heat 1 tbsp of the oil in a frying pan over a medium heat. Add the koftas and gently fry for 5 mins, turning from time to time, until evenly browned. Remove from the pan with a slotted spoon and set aside on a plate.STEP 3Remove the chickpeas from the oven, add the koftas to the dish, then pour over the rest of the oil and the honey, and return to the oven for 15 mins.STEP 4In a bowl, combine the yogurt, tahini and lemon juice with 70-100ml water and season well. Serve the koftas and chickpeas topped with parsley and a good drizzle of the creamy dressing, with the lemon wedges on the side.