Continuing the broadbean theme here, I made this dish based on a recipe by Ottolenghi and Tamimi in Jerusalem.
Kofte and Broad Beans: 500ml chicken stock, two large handfuls of broad beans (podded, cooked and taken from their outer skins), olive oil, 1 chopped onion, 2-3 tbs of lemon juice; for the kofte; 500g lamb, 1 chopped onion, handful of breadcrumbs, 2tbs dill, mint and parsley, 2 crushed cloves of garlic, 1tbs bharat, 1 tbs ground cumin, 2 tsp of chopped capers, 1 egg.
Put all the softie ingredients in a bowl, season and mix.
Brown the meatballs in a shallow pan in some olive oil in two batches.
Remove from the pan. Cook the onions in the pan, then add the meat alls back in, with some stock and half of the lemon juice – almost covering the meatballs. Let the stock simmer and cook gently for 25 minutes or so. Add the broad beans and heat through. Add more lemon juice to taste and season.
Sprinkle over some more herbs before serving – we had it with rice and orzo.
N.B. We didn’t get to eat this until it was nearly dark so the photo isn’t brilliant.
N.B. More on the epic swim tomorrow – we didn’t drown and we did have a brilliant time, but it was pretty hard!