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Spiced Lamb Kofta with Caramelised Onion Rice & Garlic Yoghurt
A weeknight feast inspired by the flavours of the Middle East. British lamb is grilled with aromatic baharat spice, then served up with caramelised onion rice, a crisp fattoush salad (studded with pink radish and fresh cucumber) and a garlic yoghurt dip.
7 plants
Family classics
Serving size
Ingredients
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 160g greek style yoghurt (Milk)
- 1 garlic clove
- 4 tbsp pomegranate molasses
- 2 tsp sumac
- 2 little gem lettuce
- 1 cucumber
- 6 radish
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 500g lamb mince
- 1 handful of fresh flat-leaf parsley
- 200g brown rice (100% Brown Rice)
- 2 onion
Nutritional Information
Calories: 676
Protein: 33g
Carbs: 66g
Fat: 29g
Spiced Lamb Kofta with Caramelised Onion Rice & Garlic Yoghurt
A weeknight feast inspired by the flavours of the Middle East. British lamb is grilled with aromatic baharat spice, then served up with caramelised onion rice, a crisp fattoush salad (studded with pink radish and fresh cucumber) and a garlic yoghurt dip.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium frying pan, 2 large bowls, a small bowl, a sieve & a grater
Get the rice on & caramelise the onions
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
- Meanwhile, finely slice the onions
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 15-18 mins, until soft and deep golden brown. Add a splash of water if it starts to burn
Make the koftas
- Roughly chop the parsley
- In a large bowl, combine the lamb mince, baharat spice and half the parsley. Season with salt and pepper. Shape into 12 koftas (4cm long)
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the koftas and cook for 18 mins, turning regularly, until golden brown and cooked through
Make the fattoush salad
- Meanwhile, thinly slice the radishes. Dice the cucumber into 1cm chunks. Roughly chop the lettuce
- Add all to the other large bowl, along with the sumac, pomegranate molasses, vinegar, remaining parsley and 1 tsp olive oil. Mix well and season to taste with salt and pepper
Make the garlic yoghurt & finish the rice
- Finely grate the garlic
- In the small bowl, mix together the yoghurt, garlic (or to taste) and 1 tbsp olive oil. Season with salt
- Mix the cooked rice into the caramelised onion and season to taste
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 lamb koftas into bowls, with the caramelised onion rice and fattoush salad alongside. Drizzle with the garlic yoghurt
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