PISTACHIO LAMB KOFTAS WITH APRICOT RELISH

Pistachio lamb koftas with apricot relish image

These budget-friendly, Middle Eastern-inspired lamb meatballs make a simple yet tasty supper, served with fruity chutney and crisp wholemeal pittas

Provided by Jemma Morphet

Time 40m

Number Of Ingredients 11

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Ingredients

2 ½ tbsp olive oil
3 red onions , 2 1/2 thinly sliced, 1/2 grated
400g lamb mince
1 tbsp ras el hanout
85g pistachios , roughly chopped
½ small pack flat-leaf parsley , roughly chopped
4 tbsp good-quality apricot jam
zest and juice 1 lemon
2 carrots , cut into skinny matchsticks
4 round wholemeal pitta breads , split and warmed
4 tbsp Greek-style yogurt , to serve

Steps:

Put 1 1/2 tbsp olive oil in a frying pan, add most of the sliced onions with some seasoning and cook over a medium heat for about 15 mins until soft and golden.
Meanwhile, heat the grill to high. In a large bowl, combine the mince, grated onion, ras el hanout, most of the pistachios, half of the parsley and some seasoning. Divide the mixture into 8 and shape into patties. Place on a baking tray and brush with 1/2 tbsp oil. Grill for about 10 mins, turning once, until browned and cooked through.
Add the apricot jam, a large pinch of zest and half the lemon juice to the cooked sliced onions, bubble down until thick, then set aside. To make the salad, mix the carrots, reserved sliced onions and remaining parsley in a bowl, then toss in the remaining lemon juice and olive oil and some seasoning. To serve, spoon the apricot relish into the pittas. Then add the koftas, salad, yogurt and remaining pistachios. Alternatively, serve the pittas open with the filling piled on top.

Nutrition Facts : Calories 626 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium