Ingredients

• 400g/14oz lamb mince
• 1 shallot
• peeled
• very finely chopped
• 1 garlic clove
• peeled
• crushed
• 1 tbsp sumac
• 2 tsp garam masala
• 1 tsp cracked black pepper
• 1 tsp sea salt
• 4 tbsp clear honey
• 4 tbsp pomegranate molasses
• ½ pomegranate
• seeds only
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4. Alternatively
• light the barbecue.
• For the kofte
• mix together all of the kofte ingredients in a large mixing bowl until well combined
• using your hands.
• Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes
• or until completely cooked through.
• Meanwhile
• for the glaze
• pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.
• Remove the kofte from the oven
• spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately.