Lamb and potato kofte

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Hasan Semay
From Saturday Kitchen

Ingredients

For the black-eyed peas and spinach

  • 500/1lb 2oz black-eyed beans in the pod, or dried black-eyed beans soaked overnight
  • 260g/9½oz spinach, chopped
  • 300g/10½oz shallots, finely diced
  • 2 lemons, juice only
  • sea salt
  • good-quality extra virgin olive oil

For the kofte

  • 1.4kg/3lb 2oz potatoes, ideally Cyprus, finely grated
  • 35g/1oz sea salt
  • 12g/½oz freshly ground black pepper
  • 2 tsp cumin seeds, crushed
  • 1 tbsp pul biber (dried red pepper, also known as Aleppo pepper)
  • 2 large onions, grated
  • 700g/1lb 9oz minced lamb shoulder
  • bunch fresh flatleaf parsley, finely chopped
  • sunflower oil, for frying

To serve

  • 400g/14oz natural yoghurt
  • flatbreads
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