Skip to content
Lamb kofte with houmous recipe

Lamb kofte with houmous recipe

9 ratings

In this vibrant dish, mango chutney adds a fruity sweetness to grilled lamb kofte. Flatbread served with creamy houmous and crunchy roasted chickpeas complete this budget-friendly, midweek meal. See method

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 413 calories / serving
  • Dairy-free

Ingredients

  • 400g tin chickpeas, drained (liquid reserved)
  • 2 tsp vegetable oil
  • 1 tbsp ras el hanout seasoning, plus a pinch for dusting
  • 1½ tbsp tahini
  • 2 garlic cloves, crushed
  • 1 lemon, zested and juiced
  • 400g 20% fat lamb mince
  • 3 tbsp mango chutney
  • ½ cucumber, diced
  • ½ pomegranate, seeds only (or ½ x 80g pot pomegranate seeds)
  • 10g fresh mint, leaves shredded
  • olive oil, for drizzling (optional)
  • 4 white folded flatbreads (optional), to serve
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    1725kj
    413kcal     21%

  • Fat

    27g 38%

  • Saturates

    10g 52%

  • Sugars

    7g 8%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 19.4g Protein 23.9g Fibre 1.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss half the chickpeas with 1 tsp oil, and half the ras el hanout. Tip onto a lined baking tray and bake for 25 mins until crisp.
  2. Meanwhile, blitz the remaining chickpeas in a food processor with the tahini, 1 crushed garlic clove and half the lemon zest and juice. Add enough of the reserved chickpea water (about 3 tbsp) to make a smooth paste. Season to taste, adding more lemon juice, if you like.
  3. Preheat the grill to medium. In a large bowl, mix the lamb mince with the remaining garlic, lemon zest and ras el hanout, and the mango chutney; season. Divide into 8 and shape into 10cm-long sausages around 8 small skewers (soaked if wooden). Brush all over with 1 tsp oil, then place on a baking tray and grill, turning regularly, for 9-10 mins or until cooked through.
  4. Mix the cucumber, pomegranate and mint with a squeeze of lemon juice; season. Put the houmous on a plate or serving platter, add a pinch of ras el hanout and drizzle with a little olive oil, if you like. Top with the kofte and the crispy chickpeas. Serve with the salad on the side, and flatbreads, if you like.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.