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British Beef Koftas with Golden Rice & Pomegranate
Bring Middle Eastern flavours to British beef, thanks to one tasty ingredient: green harissa. And a little bit of garlic, of course! Sizzle your homemade koftas until juicy and tender, then serve alongside turmeric rice and cooling cucumber yoghurt. Pink pomegranate seeds and pickled onions complete the feast.
High protein
5 plants
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 200g brown rice (100% Brown Rice)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 200g baby tomatoes
- 1 cucumber
- 75g pomegranate seeds
- 500g beef mince (british beef mince (10% fat))
- 1 handful of fresh mint
- 1 tsp turmeric
- 1 onion
Nutritional Information
Calories: 604
Protein: 32g
Carbs: 51g
Fat: 26g
British Beef Koftas with Golden Rice & Pomegranate
Bring Middle Eastern flavours to British beef, thanks to one tasty ingredient: green harissa. And a little bit of garlic, of course! Sizzle your homemade koftas until juicy and tender, then serve alongside turmeric rice and cooling cucumber yoghurt. Pink pomegranate seeds and pickled onions complete the feast.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a large frying pan, a sieve, a grater, 2 small mixing bowls & a large mixing bowl
Cook the rice & pickle the onion
- Add the rice and turmeric to the saucepan and boil for 30-35 mins, until cooked, then drain
- Thinly slice the onion and place into a small bowl with the vinegar and a pinch of salt. Mix and leave to pickle
Make the koftas
- Add the mince to the large mixing bowl, along with the harissa. Season well with salt and pepper, then shape into 8 koftas (roughly 2cm thick)
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the koftas and cook for 18 mins, until golden brown and cooked through
Meanwhile, make the cucumber yoghurt
- Pick the mint leaves from the stalks and roughly chop. Coarsely grate the cucumber and add to the other small mixing bowl with the yoghurt, mint and another 1 tsp garlic paste. Season with salt and pepper
Last bits
- Halve the pomegranate and remove the seeds. Halve the tomatoes
- Once the rice is cooked, return the empty saucepan to medium heat with 1 tbsp oil. Once hot, add the tomatoes and the remaining garlic paste
- Cook for 2-3 mins, then stir into the cooked rice
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the koftas with the rice, cucumber yoghurt, pickled onion and pomegranate seeds
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