Hairy Bikers Lamb Kofta Recipe

This Hairy Bikers lamb kofta comes from their Hairy Dieters Eat Well book, and it skewers spiced lamb mince with hidden lentils for a lighter kofta. It serves four at 390 calories, with a saffron tahini dressing and herby wholemeal couscous, after a quick half-hour chill.

The clever twist here is blending cooked lentils into the lamb. They stretch the mince so you use less meat, add fibre, and keep the koftas moist, which is how the bikers get a satisfying kofta at under 400 calories.

The thing that lifts this above a plain skewer is the dressing. Saffron is crushed with salt then whisked with tahini, honey and lemon into thick yoghurt, giving a nutty, fragrant drizzle that turns simple koftas into a proper meal.

Hairy Bikers Lamb Kofta Recipe

Author: Alex Saidani Cooking Method:Grilling Cuisine:British Middle Eastern Courses:Main Course

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:390 kcal Best Season:Summer

Description

Si and Dave’s healthy lamb koftas where spiced mince is bound with lentils, harissa and mint, moulded onto skewers and grilled. Served on herby orange couscous with a saffron, tahini and yoghurt dressing. Chill the mix for 30 minutes before shaping.

Ingredients

For the Koftas:

• 1 small onion, roughly chopped
• 3 garlic cloves, chopped
• 200g cooked brown or green lentils (80g uncooked weight)
• 1 tbsp tomato purée
• 1 tbsp harissa
• 300g minced lamb
• 1 tsp dried mint
• Salt and black pepper

For the Tahini Dressing:

• Large pinch of saffron
• Large pinch of sea salt
• 1 tbsp tahini
• ½ tsp honey
• Juice of ½ lemon
• 200ml thick yoghurt or kefir
• 1 small garlic clove, crushed

For the Couscous:

• 150g wholemeal couscous
• 1 tbsp olive oil
• Juice of 1 orange
• 150ml warm water
• 1 small red onion, finely chopped
• 2 tomatoes, finely chopped
• 1 small bunch of parsley, finely chopped
• 1 small bunch of mint, finely chopped

Instructions

1. Make the kofta mix: Put the onion and garlic in a food processor and blitz until very finely chopped. Add the lentils, tomato purée, harissa, lamb and dried mint, season well, then process until everything is combined.
2. Chill and shape: Chill the mix for half an hour so it firms up. Divide it into 8 pieces and mould each one around a skewer. Soak bamboo skewers for 30 minutes first so they do not burn.
3. Make the dressing: Crush the saffron with the sea salt in a bowl using a pestle or the back of a spoon. Whisk in the tahini, honey and lemon juice, then stir in the yoghurt and crushed garlic.
4. Make the couscous: Put the couscous in a bowl with a pinch of salt, the olive oil and orange juice. Pour over the warm water, cover and leave until the liquid is absorbed. Fluff with a fork, then stir through the red onion, tomato and herbs.
5. Cook the koftas: Heat a grill or griddle pan until very hot. Grill the skewers for a few minutes on each side until cooked through with char lines. You can also bake them at 200°C/Fan 180°C/Gas 6 for 15 minutes.
6. Serve: Pile the couscous onto plates, lay the koftas on top, and drizzle generously with the saffron tahini dressing.

FAQs

What is a lamb kofta?

A kofta is a Middle Eastern and South Asian dish of spiced minced meat, usually shaped around a skewer or into balls and then grilled. This lamb version is seasoned with harissa, garlic and dried mint, which gives it a warm, gently spiced North African flavour.

Unlike a saucy kofta curry, these are dry koftas served straight off the grill with couscous and a dressing. They are the kind of thing you would find on a mezze table or cooked over coals at a barbecue.

What lentils should I use, and can I leave them out?

The recipe uses cooked brown or green lentils, which hold their shape and blend smoothly into the mince without turning mushy. Tinned lentils are fine if you drain them well, or cook 80g of dried ones until just tender.

You can leave them out and use more lamb instead, but you would lose the lighter, higher-fibre angle that makes this kofta what it is. Red lentils are the one to avoid, since they collapse into mush and make the mix too wet to shape on a skewer.

How do I stop koftas falling off the skewer?

The half-hour chill is the key step, because it firms the mix up so it grips the skewer instead of sliding around. Mould the mixture firmly around each skewer in a long sausage shape, pressing it on so there are no loose edges.

A very hot grill or griddle also helps, since it sears the outside quickly and sets the shape. Resist turning them too early, let each side char and firm before you roll them over, and they will hold together.

Can I shape this mix into meatballs or burgers instead?

Yes, the same spiced lamb and lentil mix is versatile. You can roll it into small balls and bake or fry them, or press it into patties for lighter lamb burgers in a bun with salad and a spoon of the tahini dressing.

For a saucier dinner, the same idea of spiced lamb meatballs is taken further in the lamb kofta curry, where the balls simmer in a smooth tomato sauce. The base mince is endlessly adaptable, so it is a good one to keep up your sleeve.

What goes with lamb kofta?

This recipe is a full meal as it is, with the herby orange couscous and tahini dressing doing the work of a side. A bowl of extra yoghurt, some warm flatbread and a few olives turn it into a relaxed mezze spread.

If you want more on the table, a fresh panzanella brings tomatoes and crunch, while a lamb kebab in pitta alongside makes it a proper Middle Eastern feast for sharing.