Put a griddle pan on a high heat.
Scrunch the minced lamb and harissa in your clean hands until well mixed.
Divide into 6 pieces, then shape into koftas with your fingertips.
Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
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.
In the lettuce cups sprinkle over the cabbage, add the koftas, drizzle with a little extra harissa, and tuck in.
Ingredients
Directions
Put a griddle pan on a high heat.
Scrunch the minced lamb and harissa in your clean hands until well mixed.
Divide into 6 pieces, then shape into koftas with your fingertips.
Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
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.
In the lettuce cups sprinkle over the cabbage, add the koftas, drizzle with a little extra harissa, and tuck in.
