Monday, July 14, 2014

651. Lamb Kofta with Tahini and Pom Chili Jam

This dish was a masterpiece, both visually and gastronomically.
It comprises of three separate and completely different components, that when brought together make for the perfect and most amazing eating experience.

For the lamb kofta, the spices are key. Make sure to toast and pound the fennel and cumin seeds.
The tahini sauce is very simple: just dilute it into a pourable sauce in water.
The delight lies in the pomegranate-chili jam. It's not sweet, it's not salt, and it's a bomb in combination with the kofta.
Juices of the hot kofta meld and mingle together with the  tahini sauce and pomegranate jam that just calls to be spooned over your food!


1kg minced lamb
2 tsp cumin seeds, toasted and lightly crushed
2 tsp fennel seeds, toasted and lightly crushed
1 tsp ground allspice
1/3 cup parsley, chopped
1 medium onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
1 1/4 tsp salt
grinding black pepper
2/3 cup tahini paste

For the pomegranate jam:
1 1/2 cup pomegranate seeds
1/3 cup caster sugar
1 tsp salt
1/2 lemon, juice
¼ tsp dried chilli flakes
1 Tbsp pomegranate molasses


First make the jam. Put everything in a medium saucepan on a medium heat, add a pinch of salt and bring to a gentle simmer.
Cook for about 20 minutes, until the mix is jam-like in consistency, then set aside; once cooled, you may need to add a tablespoon or two of water to thin it down a little.
Put the lamb and spices in the mixer and, on a slow speed, work with a dough hook for about 15 minutes. Stir in the parsley, onion, garlic, a teaspoon and a quarter of salt and a grind of black pepper, cover and rest in the fridge for 10 minutes.
Roll the mix into 22 round and slightly flattened koftas (I make an indent with my thumb in the middle for even cooking) .
Mix the tahini a third cup water and a quarter-teaspoon of salt.
Whisk to a thick, pourable sauce – adjusting with a little more tahini or water to get the right consistency – then cover with clingfilm and set to one side.
Put a griddle pan on a high heat; when hot, griddle the koftas for about 5 minutes on the first side, then an additional 2-3 minutes on the other side so that both sides are well browned.
To serve, drizzle the warm koftas with the tahini sauce, then spoon a little jam on each and sprinkle with parsley leaves.
Serve at once with the remaining pom jam on the side.

 صحة و عافية

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