Notes
Ingredients
250g lamb mince
1 tbsp. ras el hanout
1 tbsp. pine nuts
400g tin chickpeas
1 tbsp. olive oil
1 tbsp. honey
3 tbsp. Greek yoghurt
1 tbsp. tahini
1 lemon
Small handful parsley, finely chopped
Method
Preheat the oven to 160°C fan/180°C/gas mark 4.
Combine the lamb mince, ras el
handout, pine nuts, salt and pepper. Divide the mixture into four and make into egg-shaped koftas. Set aside.
Drain the chickpeas and tip into an ovenproof dish. Season and put into the oven.
Heat the oil in a frying pan over a medium heat and add the koftas. Fry gently for 5 minutes, turning occasionally until evenly browned.
Remove the chickpeas from the oven and place the koftas on top. Drizzle over a little oil and the honey and return to the oven for 15 minutes.
Meanwhile, combine the yoghurt, tahini, a good squeeze of lemon juice and 50ml water. Season well.
To serve top the chickpeas and koftas with a good drizzle of the tahini dressing, a sprinkling of parsley and a lemon wedge on the side.