The following recipe was donated by Lady Emma Weymouth, and featured on ITV's Saturday Morning with James Martin.
2 x large glass bowls
1 x wooden spoon
8 x medium/long metal skewers
1 x grill tray / griddle pan
1 x large saucepan
Start with the koftas. Tip the lamb mince into a large bowl, then add all the other ingredients, salt and black pepper and mix really well – get your hands in and squish everything together so it’s evenly mixed.
Divide the mixture in half in the bowl, then into 4 – take one quarter out of the bowl and divide it in half – this way you have evenly sized koftas.
Shape each piece into a rough sausage and slide one onto a metal skewer, shaping and squishing it together to form a long thin sausage. Repeat with the remaining mixture on 7 more metal skewers.
If you have time, place in the fridge for 1 hour to set, if not, set aside while you prepare the quinoa.
Place the quinoa into a saucepan with 1.4 litres cold water. Bring to the boil, then turn the heat down to a simmer and cook for 20 minutes until tender, and the water has all been absorbed.
While the quinoa cooks, heat the grill to medium hot.
Place the koftas onto a grill tray and grill for 5 minutes on each side until lightly charred and cooked through.
Tip into a large bowl, add the pomegranate molasses, date syrup, juice of one lemon and the oil and stir really well until the grains are all coated.
Stir in the remaining ingredients and season to taste.
Serve the quinoa piled onto a plate, with the kofta across the top, and cut the remaining lemon into wedges to go alongside.
Prep time: 30 mins
Cook time: 25 mins
800g lamb mince (kofta)
4 garlic cloves, finely grated (kofta)
5cm piece ginger, peeled and finely grated (kofta)
2 red chillies, seeded and finely chopped (kofta)
2 tsp ground cumin (kofta)
2 tsp ground coriander (kofta)
2 tsp smoked paprika (kofta)
2 tbsp coriander, roughly chopped (kofta)
Sea salt and freshly ground black pepper (kofta)
1 egg (kofta)
480g quinoa (spiced quinoa)
2 tbsp pomegranate molasses (spiced quinoa)
2 tbsp date syrup (spiced quinoa)
2 tbsp olive oil (spiced quinoa)
2 lemons (spiced quinoa)
200g pomegranate seeds (spiced quinoa)
1 bunch spring onions, finely sliced (spiced quinoa)
2 red chillies, seeded and finely sliced (spiced quinoa)
3 tbsp coriander, roughly chopped (spiced quinoa)
3 tbsp chives, roughly chopped (spiced quinoa)
3 tbsp flat leaf parsley, roughly chopped (spiced quinoa)
3 tbsp mint leaves, roughly chopped (spiced quinoa)
sea salt and freshly ground black pepper (spiced quinoa)