Lamb and Rice Koftas

Prep Time: 20 min Cook Time: 10 min

INGREDIENTS

1 small onion
1 large clove garlic
50g pistachios
1/2 bunch mint
1/2 bunch flat-leaf parsley
500g minced lamb
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon sweet paprika, plus extra, to serve
2 tablespoons tomato paste
50g currants
250g packet steamed white rice
Olive oil, to brush
1 lemon
70g (1/4 cup) tahini
1 loaf Turkish bread
200g baby roma tomatoes

 

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DIRECTIONS

STEP 1: Peel and quarter onion and garlic, then process with pistachios in a food processor until roughly chopped. Strip leaves from herbs, add half to onion mixture and process until finely chopped. Add mince, spices, tomato paste and 1 teaspoon salt, then process to combine. Transfer to a bowl and stir in currants and half the rice (reserve remaining rice for another use). Form into 12 x 7cm-long oval koftas. Brush well with oil.

STEP 2: Heat a frying pan over medium heat. Cook koftas, turning frequently, for 8 minutes or until cooked through.

STEP 3: Meanwhile, squeeze juice from lemon into a bowl and stir in tahini and 2 tablespoons cold water until smooth.

STEP 4: Preheat a grill to medium. Cut bread into 12 triangles and toast for 1 minute each side, then divide among plates. Top with koftas. Cut tomatoes into wedges, roughly chop remaining herbs, then scatter over koftas. Drizzle with sauce and scatter with extra paprika, to serve.