Ingredients
For the koftas
500 g minced lamb
2 tbsp harissa, plus extra to serve
Salt and pepper to taste
To serve
1 cup red cabbage, shaved thinly
1 tbsp balsamic vinegar
1 tbsp Greenleaf EVOO
1 red onion, thinly sliced
8 butter lettuce leaves
½ cup double cream yoghurt or tzatziki
Mint and fresh coriander or basil for serving
Directions
1
Put a griddle pan on a high heat.
2
Scrunch the minced lamb and harissa in your clean hands until well mixed.
3
Divide into 6 pieces, then shape into koftas with your fingertips.
4
Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
5
Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
6
In the lettuce cups sprinkle over the cabbage, add the koftas, drizzle with a little extra harissa, and tuck in.
Ingredients
Ingredients
For the koftas
500 g minced lamb
2 tbsp harissa, plus extra to serve
Salt and pepper to taste
To serve
1 cup red cabbage, shaved thinly
1 tbsp balsamic vinegar
1 tbsp Greenleaf EVOO
1 red onion, thinly sliced
8 butter lettuce leaves
½ cup double cream yoghurt or tzatziki
Mint and fresh coriander or basil for serving
