Lamb Kofta with Herby Bulgur

Lamb Kofta with Herby Bulgur

Bring lamb kofta with herby bulgur to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Amber Ale when the food is ready.

Ingredients

Serves 4

• 600 g lamb mince

• 1 onion, grated and squeezed dry

• 2 tsp ground cumin

• 1 tsp ground coriander

• 250 g bulgur

• 20 g parsley, chopped

• 1 lemon

• 2 tbsp olive oil

• 150 g plain yoghurt

Instructions

1. Mix lamb, onion, cumin and ground coriander thoroughly. Shape 12 short kofta and chill for 20 minutes.

2. Cook bulgur following packet, drain and toss with parsley, 1 tbsp oil and lemon juice.

3. Brush kofta with remaining oil and griddle over medium-high heat for 10–12 minutes, turning frequently.

4. Check centres reach 75°C with no raw mince remaining. Serve with bulgur and yoghurt.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Amber Ale. Toasted malt complements browned edges and sweet vegetables, with enough bitterness to refresh the palate after richer bites. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.