Recipe created by Bib & Tucker and May Street Larder Executive Chef, Scott Bridger.
1 kg lamb mince
100 gm Lupin Flake
100 ml chicken stock (can substitute vegetable stock)
60 ml pomegranate molasses
½ red onion
2 garlic cloves
1 red chilli
2 tbsp ground cumin
1 tbsp paprika
1 bunch coriander, roughly chopped
1 bunch mint, roughly chopped
½ preserved lemon rind, finely diced
Salt and pepper to taste
- Mix Lupin Flake, pomegranate molasses and stock together and hydrate Lupin Flake for at least 15 minutes.
- Finely chop onion, garlic and chilli and place in a large bowl. Add lamb mince, cumin, paprika and preserved lemon. Add roughly chopped mint and coriander, mix thoroughly and season to taste with salt and pepper. Rest for at least one hour to allow flavours to develop.
- When mixture has rested, form into Kofte shape and sauté until just cooked. Be mindful not to overcook or Kofte’s will be dry and lack flavour.
Minted Yoghurt and Lupin Salad