Lamb kofte with pilpelchuma pine nut oil

Lamb kofte with pilpelchuma pine nut oil

ottolenghi.co.uk

  • 40 min
  • Serves 6
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400g lamb mince, 20% fat
1 onion, coarsely grated
1 garlic clove, crushed
20g coriander leaves, roughly chopped, plus a few extra leaves to finish
25g panko breadcrumbs
1 large egg
85g Ottolenghi pilpelchuma paste
75ml extra virgin olive oil
30g pine nuts
250g Greek yoghurt
3 packets flatbreads, warmed, to serve
½ red onion, very thinly sliced, to serve, optional
Fine sea salt and black pepper
12 wooden skewers, approximately 9cm long, optional