LAMB KOFTA MESS WITH PITTAS AND FETA DIP

Makes 4 You will need:

100g (3½oz) pine nuts 1 tablespoon olive oil 1 onion, finely diced ½ tablespoon ground coriander ½ tablespoon ground cinnamon ½ teaspoon chilli powder ½ teaspoon salt 1 tablespoon ground cumin 2 cloves garlic, peeled and finely sliced 400g (14oz) minced lamb 20g( ¾oz) flat-leaf parsley, finely chopped 20g( ¾oz) mint, finely chopped 100g (3½oz) feta 100g (3½oz) yoghurt 2 tablespoons olive oil 4 pitta breads, toasted, to serve

Put a non-stick frying pan over a high heat and toast the pine nuts until they are golden — tossing from time to time to prevent scorching the nuts — then set them aside. Heat the olive oil in the frying pan and add the finely diced onion. Saute it for a few minutes to soften it, then add the ground coriander, the ground cinnamon, the chilli powder, the salt, the ground cumin and the finely sliced garlic. Stir everything together and add the minced lamb. Stir everything over the heat until the lamb is cooked through and the spices are well incorporated. Transfer the contents of the pan to a serving dish and, once it has cooled slightly, stir in the toasted pine nuts you set aside earlier, as well as the finely chopped flat-leaf parsley and the finely chopped mint. In a separate bowl, mash the feta cheese with the yoghurt and then stir in the olive oil. Serve the kofta mess with the feta yoghurt and toasted pittas. A crunchy, lemony carrot salad makes a nice, fresh accompaniment.