Lamb Kofta & Spiced Lentil Rice
Succulent lamb koftas on a bed of spiced lentil rice with caramelized onions
Servings: 5 people
Calories: 490kcal
Ingredients
Lamb Kofta
- 500 g minced lamb
- 1 small brown onion- finely chopped
- 2 garlic cloves- minced
- 30 g toasted pine nuts- chopped
- 3 stalks flat-leaf parsley- finely chopped
- 1 tsp chilli flakes
- ½ tsp freshly grated nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- salt & black pepper
Spiced Lentil Rice
- 120 g dried green lentils
- ½ tbsp olive oil
- 2 brown onions- finely sliced
- 2 tsp cumin seeds
- ½ tbsp ground coriander seeds
- 100 g basmati rice
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ¼ tsp turmeric
- 1 tsp brown sugar
- 170 ml water
Tahini Dressing
- 50 g tahini paste
- 1 tbsp lemon juice
- 3 tbsp cold water
- 1 tsp garlic powder
Garnish
- 1 tsp sweet paprika
- 1 stem flat-leaf parsley
Instructions
Lamb Kofta
- Add all of the kofta ingredients to a bowl and mix to combine.
- Shape them into long balls- about 6cm in length. Press them firmly with your hands to keep them tight.
- Preheat the oven to 220°C. Heat some olive oil in an oven-proof pan over high heat. Sear the kofta until they're browned on all sides- roughly 6 minutes. Remove the pan from heat and add to the oven for 5 minutes.
- Remove from oven once they are cooked through and firm, and set aside to cool.
Spiced Lentil Rice
- Add the lentils to a saucepan, cover with water and boil for 15 minutes- until the lentils have softened. Drain and set aside.
- While the lentils are cooking, warm the olive oil in a large skillet over medium-high heat. Add the thinly sliced onions, season well with salt and stir. Slowly cook for 20-30 minutes, stirring occasionally- until the onions are caramelized.
- Increase the heat to medium-high, add the cumin and coriander seeds. Cook for 2 minutes, stirring frequently.
- Add the rice, allspice, cinnamon, turmeric, sugar and season well with salt and pepper. Stir until the rice is evenly coated in spices and onions. Add the water and lentils. Bring to boil, then cover with a lid and reduce the heat to low. Simmer for 15 minutes.
- Remove the lid, then simmer until all the moisture has evaporated. Remove from heat
To Serve
- Add the tahini paste, lemon juice and garlic powder to a small bowl. Slowly pour in the cold water and whisk quickly until you reach a honey-like consistency. Add more or less water until the right consistency is achieved.
- Spoon the lentil rice onto bowls, then top with a few of the koftas. Drizzle with the tahini dressing. Top with a handful of flat-leaf parsley and a sprinkle of sweet paprika. Serve warm.
Nutrition
Calories: 490kcal
Carbs: 33.5g | Fat: 28.2g | Protein: 30.5g
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