Lamb and potato kofte

1. 1

   Pod the fresh black-eyed beans, leaving very small beans in their pods, and boil in water for 5 minutes. If using dried beans, soak them overnight first.

   5 min

2. 2

   Drain the cloudy water, rinse the beans, cover with fresh cold water and bring to the boil. Simmer fresh beans for about 25 - 45 minutes, until soft throughout. Previously soaked dried beans may need longer; judge by tenderness.

   45 min

3. 3

   Pat the grated potatoes dry. Mix with 35g sea salt, 12g pepper, crushed cumin and pul biber, then add the grated onions and their juice, lamb and parsley. Knead firmly for at least 5 minutes and shape into small torpedoes or meatballs.

   5 min

4. 4

   When the beans are soft, add the spinach, remove from the heat as soon as it wilts, then drain well and set aside.

5. 5

   Heat some extra virgin olive oil in a small frying pan. Season and cook the shallots slowly for about 15 minutes until soft and sweet but not browned.

   15 min

6. 6

   Heat enough sunflower oil to reach halfway up the kofte. Fry in batches for about 4 - 5 minutes per side, until golden and both the grated potato and minced lamb are fully cooked.

   10 min

7. 7

   Combine the warm beans and spinach with the sweet shallots. Add the lemon juice, taste and adjust the seasoning.

8. 8

   Stir a generous amount of good extra virgin olive oil through the bean mixture so it remains visibly glossy.

9. 9

   Serve the kofte with the black-eyed beans and spinach, natural yoghurt and flatbread.

1 serving ≈ 981 g

Nutrition values are estimates. - means data is unavailable.