Looking for a dinner that’s easy, nutritious and guaranteed to get the whole family around the table?
These lamb and pistachio koftas are packed with flavour, served with creamy tzatziki and warm flatbread, and are designed to be just as easy to make for little ones.
Cookbook author and mum-of-two Keira Rumble is sharing the recipe as she launches her debut cookbook, The Family Table, packed with more than 70 fuss-free recipes for busy families.
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Ingredients
SERVES 4
PREP TIME 10 minutes
COOK TIME 20 minutes
Koftas
40 g (1½ oz) flat-leaf (Italian) parsley and coriander (cilantro) leaves
120 g (4½ oz) rocket (arugula) or baby English spinach
2 large garlic cloves, roughly chopped
1 onion, roughly chopped
75g (2¾ oz/½ cup) pistachios
500g (1 lb 2 oz) minced (ground) lamb
2 teaspoons ground cumin
1 tablespoon beef liver stock powder
½ teaspoon sea salt
1 tablespoon ghee, for frying Cucumber
fattoush salad (below), to serve
flatbread or tortillas, to serve
lemon wedges, to serve
Ttzatziki
250 g (9 oz/1 cup) Greek yoghurt
1 small Lebanese (short) cucumber, grated
1 garlic clove, grated
1 tablespoon olive oil
juice of 1 lemon
sea salt and freshly ground
black pepper, to taste
Method
1. To make the tzatziki, combine all the ingredients in a small bowl, mixing well. Set aside in the fridge.
2. Put the fresh herbs, rocket, garlic, onion and pistachios in a food processor and pulse to form small pieces the size of breadcrumbs. Transfer the mixture to a large bowl and add the minced lamb, ground cumin, stock powder and salt. Use your hands to combine the mixture well.
3. Roll the mixture into large balls – around 150 g (5½ oz) each (ground) lamb for adults and a bit smaller for the kids.
4. Heat the ghee in a large frying pan over a medium heat. Depending on the size of your pan, you should be able to cook at least two koftas at a time. Add the koftas to the hot pan and use a spatula to flatten them. Allow the koftas to cook for 3-4 minutes, until nicely browned, then flip them and cook for 3-4 minutes more. Repeat to make all the koftas.
5. Serve the koftas on the salad with tzatziki, flatbread and lemon wedges on the side or pile everything into the flatbread and make a wrap.
Tips
I often skip the shaping and just press the whole mixture into the pan to make one big patty. Once cooked, I break it apart into smaller pieces. Minimal effort, same delicious result!
You can store koftas in an airtight container in the fridge for up
To 4 days or in the freezer (raw or cooked) for up to 3 months. Defrost raw koftas overnight in the fridge before using, then cook as per the method. Defrost cooked koftas and reheat in the oven, an air fryer or the microwave.
