Ingredients

• 75g/3oz bulgur wheat
• 2 tbsp olive oil
• 1 chilli
• finely chopped
• 1 medium onion
• finely chopped
• ½ tsp ground coriander
• ½ tsp ground cumin
• 500g/1lb 2oz lean leg of lamb
• all visible fat removed
• cubed
• 1 egg
• 40g/1½ oz pine kernels
• finely chopped
• 2 tsp mint
• chopped
• 3 tsp parsley
• chopped
• 2 chillies
• seeded and finely chopped
• 1 tsp fresh mint leaves
• chopped
• 1 tsp chives
• snipped
• 1 tsp coriander leaves
• finely chopped
• 1 tsp parsley
• finely chopped
• 1 garlic clove
• crushed to a paste in a pestle and mortar
• ½ tsp ground cumin
• 250g/9oz Greek-style yoghurt
• mixed salad leaves

Directions

• First
• make the spiced yoghurt. Combine all the yoghurt ingredients in a large bowl. Leave for an hour to allow the flavours to develop.
• For the lamb koftas
• soak the bulgar wheat in cold water for 30 minutes. Drain and squeeze dry.
• Heat half the olive oil in a frying pan
• then add the chilli
• onion
• ground coriander and ground cumin and cook on a low heat for 15 minutes. Allow to cool.
• Place the lamb in a food processor along with the egg and the cooled onion mixture. Blend until the mixture has the consistency of a smooth paste.
• Remove the lamb mixture and place in a bowl. Add the bulgar wheat along with the pine kernels and the chopped mint and parsley.
• Wet your hands and shape 1 tsp of the mixture into a small log-shaped koftas. Repeat with the remaining mixture.
• Heat remaining one tablespoon olive oil in a frying pan
• then add the koftas in batches
• turning regularly until brown and cooked through. This should take approximately 10 minutes.
• When cooked
• drain the koftas on absorbent kitchen paper and keep warm in the oven.
• Serve with spiced yoghurt dip and salad leaves.