These quick lamb koftes are served with a flavoursome Tenderstem dip. This easy-to-prepare, delicious and healthy recipe is great for family dinners and perfect for introducing Persian inspired flavours.

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

You will need:

For the Koftes:

450g lean minced lamb
1 medium onion, grated

1 garlic clove, crushed

¼ tsp crushed saffron, dissolved in 2 tablespoon of hot water

½ tsp salt

½ tsp freshly ground pepper

2 tbsp olive oil
1-2 tsp sumac

For the Dip:

200g Tenderstem

350g plain yoghurt

2 large garlic cloves, finely chopped

3 tbsp extra virgin olive oil

Salt and freshly ground pepper

½ tsp dried mint

¼ tsp crushed dried rose petals (optional)

What to do:

In a large bowl combine the lamb, onion, garlic, saffron, salt, pepper and mix well with your hands.

Separate the lamb mixture into 8 equal portions and form each into a sausage shape.

Heat 2 tbsp of oil in a large skillet over medium heat. Add the koftes, cook for around 20 minutes, turning frequently, until brown on all sides and cooked through.

While the koftes are cooking make the Tenderstem dip by first boiling the Tenderstem for 2 minutes. Drain and set aside.

In a bowl, combine the yoghurt and minced garlic, add salt and pepper to taste.

In a large frying pan heat 2 tbsps of the oil over medium heat. Add the Tenderstem to the pan and season with salt and pepper. Cook for 7 minutes.

Spread half of the garlic yoghurt onto a serving platter. Place the cooked Tenderstem on the yogurt and pour the remaining yoghurt evenly over the top. Drizzle with the olive oil, sprinkle with dried mint and crushed rose petals (if using.)

Arrange the koftes on a platter, sprinkle with sumac and serve with flat bread/rice and the Tenderstem dip