LAMB KOFTA WITH POMEGRANATE AND CHIPOTLE

This is such a delicious recipe and the sweetness from the raisins and smokiness of the Chipotle pair so well together.

MAKES 8 KOFTA

• 500g minced lamb (20% fat)
• 4 spring onions, thinly sliced from root to tip
• 1 heaped tablespoon dried wild oregano
• 2 tablespoons dried raisins
• 2 tbsp chimichurrri medium
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 2 garlic cloves, crushed
• 50g pine nuts
• ½ teaspoon bicarbonate of soda
• Maldon smoked sea salt flakes and freshly ground black pepper

To serve:

• 2 mini baguettes or pita breads
• Sliced pickled cucumbers
• Thinly sliced spring onions
• Handful of pomegranate seeds
• Rocket leaves
• Red Pepper & Chipotle Mayo

Preheat your oven to its highest setting. Line a baking tray with baking paper.

Put all the ingredients into a mixing bowl with a generous amount of salt and pepper and, using your hands, work them together really well for a couple of minutes until you have an evenly combined paste.

Divide the meat mixture into 8 portions (to be as precise as possible, you can weigh the mixture, then divide it) and shape each into an even-shaped sausage about 9-10cm long.

Place on the lined tray and bake for 12-14 minutes, depending on how hot your oven is, until browned on top.

Once slightly cooled break the lamb into smaller pieces. Spread the Chipotle Mayo into either you baguette or pita before layering it with lamb, pickles, spring onions, rocket leaves and finish off with a sprinkle of pomegranate seeds.