Recipe Tip: Lamb Kofte Stuffed with Spinach, Almonds and Raisins
Top Recipe for 4 Persons. All ingredients and tips for getting it right. The subtle spicing, nuts and raisins give this kofte recipe a distinctive Moorish flavour. Rolling, stuffing and slicing transforms this dish into something quite special.
- 1 kgminced lamb
- 1 handfulparsley, finely chopped
- 1large onion, finely chopped
- 1 pinch(es)salt
- ½ teaspoon(s)ground allspice
- black pepper
- 100 gblanched almonds
- 100 gfrozen chopped spinach, defrosted
- 3spring onions, chopped
- 2 tablespoonolive oil
- 2 tablespoonraisins
- 1large pinch of ground allspice
- black pepper
- juice of 1/2 a lemon
- 1 tablespoonplain flour
Step 1Heat the oven to 150°C. Spread the almonds for the stuffing on a baking tray and roast for 10 minutes. Leave to cool.
Step 2Increase the oven temperature to 180°C.
Step 3For the kofte, mix the lamb mince in a bowl with the other ingredients and knead vigorously with your hands until well combined. Alternatively, use a blender or food processor, working in batches. The mixture should be smooth.
Step 4For the filling, roughly chop the roasted almonds and mix well with the other filling ingredients in a bowl.
Step 5Place a sheet of cling film (about 25 x 30cm) on the work surface, brush with a little olive oil and flatten half of the mince on top, preferably with the help of a second sheet of cling film.
Step 6Remove the top sheet of cling film and spread half of the filling over the mince mixture leaving a 2cm border around the edges. Carefully roll into a compact cylinder with the help of the cling film. Repeat the process with the remaining mince and filling.
Step 7Transfer both rolls to an oiled roasting tin, brush with olive oil and roast for 30–40 minutes until the kofte are brown all over.
Step 8Let rest for at least 10 minutes before cutting cut into finger-thick slices.
Step 9Serve with blanched cabbage leaves tossed in butter and grilled peppers, if you like.
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