My continued obsession with anything edibly 'rose' was the inspiration for this dish. The spicy kofta bites kick off a party in your mouth, while the refreshing and aromatic rose jelly lifts and refreshes your palate, allowing you to pop in that extra kofta.
Serves: 12. Preparation: 15 minutes (plus cooling/chilling); cooking: 15 minutes.
you will need
For the rose jelly 200g/7oz caster sugar
1 × 12g/½oz sachet gelatine
2 tbsps rosewater
1 tbsp edible dried rose petals (available online) For the koftas 200g/7oz lamb, minced
¼ small onion, chopped
30g/1oz fresh white breadcrumbs
15g/½oz parsley, chopped
5g/one-eighth oz mint, chopped
1 garlic clove, finely chopped
¼ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp salt
Pinch of black pepper
2 tsps harissa
1 large free-range egg
Sunflower oil, for shallow-frying
To make the rose jelly, heat the sugar with 500ml/18fl oz water in a saucepan over a medium heat until the sugar has melted. Allow the syrup to cool, then add the gelatine and rosewater and leave to sit for five minutes.
Heat the pan gently until the gelatine dissolves – do not let it boil.
Remove the jelly from the heat and pour it into 12 shot glasses, sprinkle with the rose petals and leave in the refrigerator to set.
To make the koftas, mix together all the ingredients except the oil in a large bowl with your hands. Shape the mixture into 24 small balls, set them on a plate, cover them with clingfilm and chill in the fridge for 30 minutes.
Heat a little oil in a frying pan over a medium heat. Shallow-fry the koftas for about five minutes until golden and cooked through, then drain on kitchen paper. Skewer them with cocktail sticks and place one on top of each rose-jelly shot glass.
Place the extra koftas on a plate, for seconds.