FOOD

Lamburghinis with Barberry and Pistachio Relish

These lamb koftes are as glamorous as they are delicious

FOOD

Lamburghinis with Barberry and Pistachio Relish

These lamb koftes are as glamorous as they are delicious

Ingredients

  • 30g/1 ounce barberries or cranberries
  • 3 tablespoons verjuice or cider vinegar
  • 3 tablespoons sugar
  • Pinch of cinnamon
  • 10g/1/4 ounces pistachio, roughly chopped
  • 400g/ 14 ounces minced lamb
  • 1 medium chili, finely sliced
  • 3 garlic cloves, minced
  • 1/4 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1 tablespoon pomegranate molasses
  • 1 handful coriander leaves, finely chopped
  • 6 iceberg or round lettuce leaves

Steps

  1. Soak the barberries in twice their volume of water for about 10 minutes. Drain and remove the stems. Place a heavy based saucepan on medium heat, add the barberries or cranberries, if using, sugar, verjuice or cider vinegar, if using, and cinnamon. Mix well, bring to a boil then reduce heat and simmer for 5 minutes, till just syrupy but not completely set. Remove from heat, mix in the pistachios and allow to cool. Transfer to a serving plate, cover and set aside.
  2. In a mixing bowl, combine the lamb, chili, garlic, cumin, coriander, cinnamon, pomegranate molasses, coriander, salt and pepper mixing well till all incorporated. Pinch off a very small portion for testing and shape into a patty. Add a small frying pan to medium heat, drizzle a tablespoon of oil and fry the patty about 2-3 minutes on each side. Once cooked, allow to cool a couple of minutes then taste. Adjust seasoning accordingly, cover and set aside in fridge overnight. Bring to room temperature (about 1 hour) before grilling. Shape the meat into 6 individual patties. Pre-heat grill or start BBQ and grill about 2-4 minutes on each side, depending on how much you prefer them cooked. Alternatively, you can cook them in a griddle pan or saute pan over medium-high heat on the stove top for a couple of minutes each side. Serve each burger on a lettuce leave topped with the barberry-pistachio relish.