Recipe Tip: Lamb Kofte Stuffed with Spinach, Almonds and Raisins

Instructions

1. Step 1

   Heat the oven to 150°C. Spread the almonds for the stuffing on a baking tray and roast for 10 minutes. Leave to cool.

2. Step 2

   Increase the oven temperature to 180°C.

3. Step 3

   For 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.

4. Step 4

   For the filling, roughly chop the roasted almonds and mix well with the other filling ingredients in a bowl.

5. Step 5

   Place 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.

6. Step 6

   Remove 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.

7. Step 7

   Transfer both rolls to an oiled roasting tin, brush with olive oil and roast for 30–40 minutes until the kofte are brown all over.

8. Step 8

   Let rest for at least 10 minutes before cutting cut into finger-thick slices.

9. Step 9

   Serve with blanched cabbage leaves tossed in butter and grilled peppers, if you like.

10. Step 10

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