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British Lamb Kofta with Caramelised Onion Rice & Garlic Yoghurt
Immerse yourself in the rich culinary tapestry of the Middle East and North Africa with these grilled koftas from Mindful Chef x Comptoir Libanais. British lamb is grilled with aromatic baharat spice, then served up with caramelised onion rice, fattoush salad and a garlic yoghurt dip.
7 plants
Serving size
Ingredients
- 3 radish
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 midi cucumber
- 1 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 little gem lettuce
- 150g lamb mince
- 1 onion
- 80g brown rice (100% Brown Rice)
- 1 handful of fresh flat-leaf parsley
- 2 tbsp pomegranate molasses
- 80g greek style yoghurt (Milk)
- 1 garlic clove
- 1 tsp sumac
Nutritional Information
Calories: 765
Protein: 38g
Carbs: 59g
Fat: 40g
Ingredients
- 3 radish
- 1 handful of fresh flat-leaf parsley (use half)
- 80g greek style yoghurt (use half) (Milk)
- 2 tbsp pomegranate molasses (use half)
- 1 garlic clove (use half)
- 150g lamb mince
- 1 midi cucumber (use half)
- 1 tbsp baharat spice blend (use a quarter) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 onion
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 1 tsp sumac (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 little gem lettuce (use half)
Nutritional Information
Calories: 796
Protein: 40g
Carbs: 63g
Fat: 40g
British Lamb Kofta with Caramelised Onion Rice & Garlic Yoghurt
Immerse yourself in the rich culinary tapestry of the Middle East and North Africa with these grilled koftas from Mindful Chef x Comptoir Libanais. British lamb is grilled with aromatic baharat spice, then served up with caramelised onion rice, fattoush salad 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 sieve, 2 large bowls, a small bowl, a grater, a medium frying pan & a large frying pan
Cook the rice & caramelise the onion
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
- Meanwhile, finely slice the onion
- 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
- Add the lamb mince, the half pack of baharat spice mix and half the chopped parsley to a large bowl. Season with salt and pepper. Shape the lamb mix into 6 koftas (around 4cm long)
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the koftas and cook for 16 mins, turning regularly until golden brown and cooked through
Meanwhile, make the fattoush salad
- Thinly slice the radishes. Dice the cucumber into 1cm cubes. Roughly chop the lettuce
- Add all to the other large bowl, along with the sumac, pomegranate molasses, vinegar, remaining parsley and 1 tsp oil. Mix well and season to taste with salt and pepper
Make the garlic yoghurt & finish the rice
- Finely grate the garlic. Add the yoghurt, garlic and 1 tbsp oil to the small bowl. Season with salt
- When ready, mix the cooked rice with 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 koftas into bowls, along with the rice, fattoush salad and garlic yoghurt
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