Lamb Koftas with Hummus and Pomegranate Molasses

Ingredients Instructions

Kofta

500 grams lamb mince 1/2 brown onion, finely diced 20 fresh mint leaves, finely chopped, plus extra to garnish 1 tablespoons pine nuts, toasted 3 garlic cloves, crushed 1 1/2 teaspoons sea salt 1 teaspoons freshly ground black pepper 1 teaspoons dried chilli flakes 1 teaspoons ground cumin 1/2 teaspoons ground cinnamon 200 grams hummus, to serve Fresh mint leaves 2 tablespoons pomegranate molasses, to serve

• Facebook
• Instagram
• TikTok
• YouTube

Print this

Try Weber Connect

For Smart Barbecuing

Download the app

• Apple App Store
• Google Play

1. In a medium bowl combine all of the kofta ingredients. Shape into 10 portions. If desired, cover with plastic wrap and refrigerate for up to 24 hours.
2. Prepare the barbecue for direct cooking over medium-high heat (200° to 260°C).
3. Grill the koftas over direct medium-high heat, with the lid closed, until golden and cooked through, about 10 minutes, turning once.
4. Grill the koftas over medium-high heat, with the lid closed, until golden and cooked through, about 10 minutes, turning once.
5. Spread the hummus onto serving plates. Top with the koftas, garnish with mint leaves, and finish with a drizzle of pomegranate molasses.