- 1/4 cup each pine nuts, almonds, and walnuts (total 3/4 cup)
- 1 small onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 small red or green capsicum, roughly chopped
- 1 small jalapeño pepper, (seeds removed) roughly chopped
- 1/2 cup coriander or parsley
- 900g lamb mince
- 3/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 tsp salt
- 1/4 tsp white pepper
- Pittas, tzatziki, and hummus, for serving
Place the nuts in a food processor fitted with a steel blade and pulse until finely chopped. Transfer to a small dry skillet over medium heat and heat, stirring frequently, until the nuts are lightly browned. Pour toasted nuts into a mixing bowl large enough to hold all ingredients and set aside to cool.
Place chopped onion, garlic, capsicum, jalapeño pepper, and coriander into food processor and pulse until the vegetables are finely minced but not puréed.
Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
To the veggies and nut mix, add uncooked lamb mince, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
Line a baking tray with foil. Form the mixture into patties roughly 2 inches in diameter and 1/2-inch thick (they will puff up on the grill). Place on baking tray and refrigerate until ready to cook.
Preheat the grill to medium-high heat and oil the grates. Place the koftas directly on the grill and cook, covered, until browned, about 4 minutes each side or until cooked through. Serve with tzatziki and hummus, pitta pockets and fresh salad.