British Lamb Koftas with Courgette Rice & Harissa Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lemon
200g baby tomatoes
4 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
25g honey
2 onion
500g lamb mince
2 little gem lettuce
160g greek style yoghurt (Milk)
200g brown rice

(100% Brown Rice)
2 courgette
2 garlic clove
1 tbsp Middle Eastern spice mix

(galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	697Kcal
	497kJ	2916kJ
Fat	5.5g	33g
of which saturates	2.1g	12g
Carbohydrates	11g	64g
of which sugars	3.1g	18g
Protein	6.0g	35g
Salt	0.12g	0.69g
Fibre	1.6g	9.4g

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High protein 4 of 5 a day Family classics

British Lamb Koftas with Courgette Rice & Harissa Yoghurt

Prep time: 20 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Lamb

Tender British lamb, infused in a warm blend of spices, is the base for delicious koftas. pair them with fluffy brown rice, studded with vibrant roasted courgette and sweet onion, a refreshing tomato salsa and smoky charred lettuce. Drizzle with a creamy harissa yoghurt, and you're ready to feast.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 9
Line a large baking tray with parchment paper
Bring a large saucepan filled with salted hot water to a boil
Pull out a large frying pan, a medium bowl, 2 small bowls & a sieve

Get prepped

Add the rice and boil for 25-30 mins, until cooked, then drain and return to the pan
Meanwhile, halve the onions, then thinly slice one half. Cut the remaining onion into 2cm wedges
Dice the courgette into 2cm chunks. Halve the tomatoes. Finely chop or crush the garlic

Roast the veg

Add the courgette and onion wedges to the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 10 mins
Add the sliced onion and tomatoes to a small bowl with the juice from 1 lemon. Season with salt and pepper, then set aside

Make the lamb koftas

In the medium bowl, combine the lamb, garlic, Middle Eastern spice mix, a pinch of salt and pepper. Mix and shape into 12 koftas
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the koftas and cook for 4 mins, turning regularly, until golden all over
Transfer to the baking tray with the veg, drizzle with honey and turn to coat. Continue to cook for 13 mins, until the koftas are cooked through and the veg is soft and golden

Mix the harissa yog & char the lettuce

Trim and thinly slice the lettuce. Quarter the remaining lemon
In the other small bowl, mix the yoghurt, harissa and the juice from 1 lemon wedge. Season with salt and pepper
Reheat the pan with 1 tsp oil on medium heat. Once hot, add the lettuce and cook for 3-4 mins, until lightly charred. Add the juice from 1 lemon wedge and season, then remove from the heat

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
Stir the roasted courgette and onion through the rice, then share between bowls. Serve the tomato salsa and charred lettuce alongside. Top with the lamb koftas. Finish with a dollop of harissa yoghurt. Garnish with the remaining lemon wedges