Spiced Koftas with Honey & Chickpeas.

Time for a wintery lamb dinner.
This spiced lamb kofta recipe is adulterated from BBC Goodfood
Serve with a drizzle of the creamy yogurt dressing, and baked chickpeas.

You need for 4 fashionistas or 34 models:

1 ½ tsp fennel seeds

500g lamb mince

1 ½ tbsp ras el hanout

2 tbsp pine nuts, toasted and roughly chopped

2 x 40g cans chickpeas, drained and rinsed

2 tbsp olive oil

2 tbsp honey

80g Greek yogurt

2 tbsp tahini

1 lemon, ½ juiced, ½ cut into wedges to serve

25g parsley, roughly chopped, to serve

• Heat oven to 180C/160C fan/gas 4.
• Using a pestle and morter, crush the fennel seeds.
• In a large bowl, combine the crushed seeds, lamb, ras el hanout and pine nuts, and season well.
• Divide the mixture into eight equal egg-shaped koftas.
• Tip the chickpeas into an ovenproof dish, season to taste and put in the oven while you fry the koftas.
• Heat 1 tbsp of the oil in a frying pan over a medium heat.
• Add the koftas and gently fry for 5 mins, turning from time to time, until evenly browned.
• Remove from the pan with a slotted spoon and set aside on a plate.
• Remove the chickpeas from the oven, add the koftas to the dish, then pour over the rest of the oil and the honey, and return to the oven for 15 mins.
• In a bowl, combine the yogurt, tahini and lemon juice with 70-100ml water and season well.
• Serve the koftas and chickpeas topped with parsley and a good drizzle of the creamy dressing, with the lemon wedges on the side.
• Yum