At first thought I wasn’t sure this would constitute a meal, but by the time I’d finished there was more prep than I’d expected and it was more like a feast than a meal! I’ve called the dip humous but technically it’s more mashed cannellini puree. In any case, it’s delicious. The amount of ingredients below will probably give you two portions with a bit of leftovers.
- 2 cans cannellini beans
- 1/2 cup greek yoghut
- 2 garlic cloves
- 1 tbsp tahini
- 1 tsp ground cumin
- 500g ground lamb
- 6 garlic cloves
- 1 shallot of 1/4 red onion
- 1 tsp fresh ginger, grated
- 1 tsp allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 2 tbsp pine nuts
- bunch fresh mint
- one or two fresh chillies
- cherry tomatoes
- pitta bread
First, make the cannellini humous:
- Drain the beans and place in a tall jug with the Greek yoghurt, 3 cloves grated or crushed garlic, tahini and cumin. Blend until a smooth puree forms, season with salt and pepper, then taste and adjust as needed. Set aside until the rest of the meal is ready.
- Preheat the oven to 430F/220C/Gas Mark 7.
- In a mixing bowl, add together the lamb mince, remaining 3 cloves of crushed or grated garlic, chopped shallot, grated ginger, olive oil, allspice, cinnamon, cumin and coriander.
- Season well with salt and pepper than use your hands to combine the mixture. The original recipe suggests using egg and water to help bring the mixture together but when I did this I didn’t need either.
- Form the meat mixture into little meatballs, about half a tablespoon big. Lay them evening on a baking sheet and bake in the over until the meatballs started to brown and are set in shape. With my supermarket bought mince quite a lot of moisture left the kofta early in the cooking process, but I just poured this away and regularly turned the kofta to make sure they browned all the way round.
- While they’re cooking, finely chop the mint and chilli.
- Once the meatballs are set, transfer to a heated frying pan with a bit of oil if you think you need it. Cook the meatballs a little more until they are browned all over and while you’re waiting assemble a green salad or other refreshing accompaniment.
- Add the pine nuts and cumin seeds and toast for a couple of minutes until they turn brown – careful not to burn them as it’s easily done. Then add the minced garlic, fresh mint and chilli flakes and cook for another minute or so, then take off the heat.
Serve in whatever combination takes your fancy – as you can see I had the kofta on a bed of humous with salad and pitta bread on the side. Delicious, healthy, and refreshing on a summer evening!