Adam Liaw’s lamb, almond and apricot kofta

Name: Adam Liaw’s lamb, almond and apricot kofta
Cook time: 1 h
Yield: 4
Cuisine: Middle Eastern,Mediterranean,Indian
Ingredients: 3 tbsp olive oil, plus extra to serve; 4 garlic cloves, roughly chopped; 1 brown onion, finely diced; 500g lamb mince; 60g toasted almonds, roughly chopped; 6 dried apricots, roughly chopped; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp smoked paprika; ½ tsp ground allspice; ¼ tsp ground cinnamon; ¼ tsp ground black pepper; 1 tsp salt; zest of ½ lemon; 2 tbsp finely shredded parsley, plus extra to serve; lemon wedges, to serve

Adam Liaw

February 13, 2025

Lamb, almond and apricot kofta.William Meppem

easyTime:30 mins - 1 hourServes:4

It may sound fancy, but these kofta are no more difficult than making hamburgers or a meatloaf.

Ingredients

3 tbsp olive oil, plus extra to serve
4 garlic cloves, roughly chopped
1 brown onion, finely diced
500g lamb mince
60g toasted almonds, roughly chopped
6 dried apricots, roughly chopped
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground black pepper
1 tsp salt
zest of ½ lemon
2 tbsp finely shredded parsley, plus extra to serve
lemon wedges, to serve

SALTED LEMON YOGHURT

300ml thick yoghurt
juice of 1 lemon
salt, to season
pinch of smoked paprika, to serve

Method

Step 1
For the salted yoghurt, mix the yoghurt and lemon juice together and season with salt to taste.
Step 2
Heat a medium frying pan over medium heat and add half the oil. Fry the garlic and onion until softened, then transfer to a large bowl. Add the lamb mince, almonds, apricots, spices, salt, lemon zest and parsley and mix well. Roll the mix into small football shapes, using a ⅓ cup measure to ensure they are all the same size.
Step 3
Return the frying pan to medium heat and add the remaining oil. Fry the kofta in batches for about 5-6 minutes, turning frequently, until cooked through. Spread the salted yoghurt across the base of a serving plate and place the kofta on top. Scatter with smoked paprika and parsley, drizzle with extra olive oil and serve with lemon wedges.

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