These little pieces of Mediterranean magic are a perfect lunch or dinner for 4. It's a little bit crunchy thanks to pistachios, and very, very yummy.
500 g lamb mince
1 Tbsp harissa spice blend
⅓ cup chopped pistachios
⅓ cup finely chopped mint
2 Tbsp currants
salt and pepper, to taste
2 Tbsp olive oil
4 pita breads
tabouli, to serve
tzatziki, to serve
- Combine lamb, egg, seasoning, pistachios, mint and currants in a large bowl. Season with salt and pepper. Mix well. Shape heaped tblsps into koftas. Makes about 20.
- Heat oil in a large, non-stick frying pan over a medium heat. Add koftas. Cook, turning occasionally, for about 3 minutes, or until browned all over. Cover with lid. Cook over a low heat for a further 2 minutes, or until cooked through.
- Meanwhile, heat pita breads according to packet directions.
- Serve koftas with pita, tabouli and tzatziki.