Recipe

Spiced Lamb Kofta Bowls with Herbed Bulgur and Yoghurt Sauce

Name: Spiced Lamb Kofta Bowls with Herbed Bulgur and Yoghurt Sauce
Yield: 3–4
Ingredients: 500g lamb mince (15–20% fat); 1 small onion, finely grated and squeezed dry; 3 garlic cloves, finely grated; 1½ tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon; ¼ tsp cayenne pepper; Small bunch of flat-leaf parsley, finely chopped; 250g bulgur wheat; 1 preserved lemon, rind only, finely chopped; Large bunch of fresh herbs: mint, parsley, dill; **For the yoghurt sauce:** 300g full-fat Greek yoghurt, 1 garlic clove (grated), 2 tbsp lemon juice, 1 tbsp olive oil; **For the pickle:** 1 red onion, thinly sliced, 3 tbsp red wine vinegar, 1 tsp caster sugar, pinch of salt

Lamb kofta spiced with cumin, coriander and a little cinnamon, served over herbed bulgur with a sharp yoghurt sauce and pickled red onion. Weeknight food at its most satisfying.

Serves 3–4

Ready in 45 min

Keeps 3 days fridge

500g lamb mince (15–20% fat)
1 small onion, finely grated and squeezed dry
3 garlic cloves, finely grated
1½ tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
¼ tsp cayenne pepper
Small bunch of flat-leaf parsley, finely chopped
250g bulgur wheat
1 preserved lemon, rind only, finely chopped
Large bunch of fresh herbs: mint, parsley, dill
**For the yoghurt sauce:** 300g full-fat Greek yoghurt, 1 garlic clove (grated), 2 tbsp lemon juice, 1 tbsp olive oil
**For the pickle:** 1 red onion, thinly sliced, 3 tbsp red wine vinegar, 1 tsp caster sugar, pinch of salt

Method

Start the pickled onion first: toss the sliced red onion with the vinegar, sugar and salt. Set aside at room temperature — it'll be ready in 20 minutes and improve for an hour.

Combine the lamb mince, grated onion, garlic, all the spices and the chopped parsley in a bowl. Season well with salt and pepper. Mix thoroughly with your hands — the mixture should be cohesive. Shape into 12 even kofta, roughly the size of a fat sausage.

Cook the bulgur wheat: pour boiling water over it in a 2:1 ratio (water to grain), cover tightly with cling film and leave for 15 minutes. Fluff with a fork, then stir through the chopped preserved lemon, the fresh herbs and a glug of olive oil. Season well.

Make the yoghurt sauce: stir together the yoghurt, grated garlic, lemon juice and olive oil. Season generously — it should taste bold enough to carry the lamb.

Heat a large griddle pan or heavy frying pan over high heat. Brush lightly with oil and cook the kofta in batches for 8–10 minutes, turning every 2–3 minutes until cooked through and well charred on the outside. A good char matters here — don't move them too early.

To assemble: spoon a generous pool of yoghurt sauce into each bowl, top with herbed bulgur, then the kofta. Finish with the drained pickled onion and a drizzle of olive oil.

✦ Chef's note

Squeezing the onion before mixing is essential — excess water prevents the kofta from browning properly. Wrap the grated onion in a clean tea towel and twist firmly over the sink.