This is a bit of play on my favourite spicy Turkish kebab, the Adana. The meatballs are so soft and tender, the secret is yogurt and a little pinch of baking powder in the lamb mixture. They make the meat so juicy. I serve the meatballs on a swirl of yogurt, which they melt into it beautifully. It’s fabulous with a simple chopped salad and some cooked orzo. You can also serve them with pasta. I mix the yogurt with the pasta and then top everything with the meatballs. Enjoy.
Method
- Put the lamb, 2 tbsp of the yogurt, parsley, 2 cloves garlic, 2 tsp Turkish pepper flakes, baking powder and a good pinch of salt into a bowl and mix together with fork until a little sticky. Roll into 12 golf bowl sized portions. Cover and set to one side.
- Heat the olive oil in a large non-stick frying pan over a medium heat and add the onion. Cook, stirring occasionally, for 6-8 minutes until soft. Chuck in the tomatoes, remaining garlic, all spice and a huge pinch of salt and pepper. Mix well. Bring to the boil and add the kofta. Cover the pan, reduce the heat to low and cook for 8-10 minutes until just cooked through.
- To serve, swirl the yogurt onto serving plates and top with the meatballs and sauce. Scatter over the oregano, pine nuts and extra chilli flakes. Serve immediately.
Ingredients
Serves 4
500g minced lamb (15-20% fat)
350g Greek yogurt
A handful of finely chopped parsley leaves
4 cloves garlic crushed
2 tsp Turkish pepper flakes + extra for serving
½ tsp baking powder
2 tbsp olive oil
1 onion, finely chopped
1 x 400g tin chopped tomatoes
½ tsp allspice
A small handful of oregano leaves
12g toasted pine nuts
Salt and Pepper
