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Lamb meatballs with tahini
Category: Main Dish - (675)
Origin: Palestine
Source: Yasmin Khan
The unique combination of sticky roasted potatoes, spicy lamb and garlicky tahini never fails to delight. You can prepare the potatoes, meatballs and sauce all in advance, then just assemble the dish and pop it into the oven about 30 minutes before you want to eat. Servings: 4
Ingredients:
For the potatoes
- potatoes 700g
- sea salt
- light olive oil 2 tbsp
For the kefte
- minced lamb 800g
- onion 1, finely chopped
- parsley leaves 25g, roughly chopped
- garlic 3 cloves, crushed
- chilli flakes ½ tsp
- ground cinnamon 1½ tsp
- ground allspice 1½ tsp
- freshly ground black pepper
- extra virgin olive oil 2 tbsp
For the tahini sauce
- tahini 75ml
- lemon juice 2 tbsp
- garlic 1 clove, crushed
- parsley leaves 10g, chopped, plus more to serve
For the topping
- pine nuts 30g
- salted butter 15g
- potatoes 700g
- sea salt
- light olive oil 2 tbsp
For the kefte
- minced lamb 800g
- onion 1, finely chopped
- parsley leaves 25g, roughly chopped
- garlic 3 cloves, crushed
- chilli flakes ½ tsp
- ground cinnamon 1½ tsp
- ground allspice 1½ tsp
- freshly ground black pepper
- extra virgin olive oil 2 tbsp
For the tahini sauce
- tahini 75ml
- lemon juice 2 tbsp
- garlic 1 clove, crushed
- parsley leaves 10g, chopped, plus more to serve
For the topping
- pine nuts 30g
- salted butter 15g
Preparation:
Preheat the oven to 180C/gas mark 4. Peel the potatoes and then slice them into 1cm-thick discs. Place them in a large ovenproof dish in a single layer, sprinkle over ½ teaspoon of salt and the light olive oil and toss to coat evenly. Bake for around 40 minutes, or until soft.
Meanwhile, make the kefte by placing all the ingredients, except the extra virgin olive oil, in a food processor, seasoning with 1 teaspoon of salt and ½ teaspoon of pepper. Blitz for a few minutes to combine evenly. (Mincing the meat twice in this way also ensures a better texture.) Mould the meatballs into 5cm ovals. Put the olive oil in a bowl and, using your fingertips, lightly coat each ball with oil to smooth it. (At this stage, you can leave the kefte for a few hours in the fridge if you are preparing the meal ahead of time.)
When the potatoes are soft, place the kefte in a layer on top of them and bake for 15–20 minutes, until just cooked through.
Make the tahini sauce by whisking all the ingredients together, seasoning with ½ teaspoon of salt and adding 75ml of water. Tahini varieties can vary, so add more water or lemon juice if it seems a little thick; you want the consistency of runny honey.
For the topping, fry the pine nuts in the butter until they are golden, then place on kitchen paper to soak up excess oil.
Once the lamb is cooked, drain off any excess fat that has been released during cooking, then spoon over the tahini sauce and top with the pine nuts and chopped parsley. Serve immediately.
Meanwhile, make the kefte by placing all the ingredients, except the extra virgin olive oil, in a food processor, seasoning with 1 teaspoon of salt and ½ teaspoon of pepper. Blitz for a few minutes to combine evenly. (Mincing the meat twice in this way also ensures a better texture.) Mould the meatballs into 5cm ovals. Put the olive oil in a bowl and, using your fingertips, lightly coat each ball with oil to smooth it. (At this stage, you can leave the kefte for a few hours in the fridge if you are preparing the meal ahead of time.)
When the potatoes are soft, place the kefte in a layer on top of them and bake for 15–20 minutes, until just cooked through.
Make the tahini sauce by whisking all the ingredients together, seasoning with ½ teaspoon of salt and adding 75ml of water. Tahini varieties can vary, so add more water or lemon juice if it seems a little thick; you want the consistency of runny honey.
For the topping, fry the pine nuts in the butter until they are golden, then place on kitchen paper to soak up excess oil.
Once the lamb is cooked, drain off any excess fat that has been released during cooking, then spoon over the tahini sauce and top with the pine nuts and chopped parsley. Serve immediately.
