Kufta Tahini

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the baby potatoes in either half or quarters, depending on their size, to yield bite-sized portions. Toss in a large bowl with 2 tbsp of olive oil, 1/2 tsp flaky salt, and 3 turns of fresh ground black pepper.

Step 2

Line a baking sheet with parchment paper and spread the potatoes out. Roast for 30 minutes, until the potatoes are cooked through and slightly browned, and then remove to the side

Step 3

While the potatoes are cooking, prepare the kofta. In a large bowl, combine the lamb, the grated onion, garlic, cinnamon, allspice, cardamom, pepper, salt and black pepper. Form the kofta into medium ball shaped pieces and set aside.

Step 4

Cook the kofta, turning over a few times, until they begin to brown on all sides, approximately about 5 minutes

Step 5

Now make the last component of the dish. In a bowl, whisk together the tahini, 2 cloves of garlic, yogurt, lemon juice, water and starch. Cook it for 5 mins

Step 6

Combine potatos and meatballs in a casserole, spread tahini sauce over it and cook in the oven for 20 mins at 200 degrees

Step 7

Toast the pine nuts in a small pan over medium heat, for just 2-3 minutes, until they start to brown. Set these aside as well.

Step 8

garnish with toasted pine nuts and fresh parsley and serve with rice or pita bread