Name: Lamb Kofte with Pilpelchuma Pine Nut Oil
Prep time: PT15 M
Yield: 6

Method

Combine the lamb mince, onion, garlic, coriander, panko, sugar and egg in a bowl with 3 tablespoons of the pilpelchuma paste, 1 teaspoon of salt and a few grinds of pepper. Mix with clean hands until well combined. Shape into 12 torpedo-shaped kofte (about 55g each), skewering each one if using.
Heat 2 tablespoons of the olive oil in a medium non-stick frying pan over medium-high heat. Cook half the kofte for 8-10 minutes, turning regularly, until browned all over and cooked through. Transfer to a plate and keep warm. Repeat with the remaining kofte.
Wipe the pan clean, then add the remaining oil and the pine nuts. Cook over medium heat for about 5 minutes until golden and fragrant, then remove from the heat and stir in the remaining 1½ tablespoons of pilpelchuma paste.
Loosen the yoghurt with 2 tablespoons of water and season with ¼ teaspoon of salt. Spread over a serving plate, arrange the kofte on top, and spoon over the pine nut oil. Finish with coriander leaves. Serve with the flatbreads alongside.

Kofte
400g	lamb mince (20% fat)
1	onion, coarsely grated
1	garlic clove, crushed
20g	coriander leaves, roughly chopped, plus extra to finish
25g	panko breadcrumbs
½ tsp	caster sugar
1	large egg
85g	Ottolenghi Pilpelchuma paste, divided
75ml	extra virgin olive oil, divided
12	wooden skewers, approx. 9cm long (optional)

To Serve
30g	pine nuts
250g	Greek yoghurt
3 packs	flatbreads, warmed
½	red onion, thinly sliced (optional)
	fine sea salt and black pepper

Lamb Kofte with Pilpelchuma Pine Nut Oil