Lamb kofta kebabs recipe

Serves 4
Ready in 25 minutes
Easy

A healthier version of that takeaway classic, this kebab recipe has all the taste without the grease.

INGREDIENTS

500g organic lamb mince
1 tbsp Moroccan spice mix (we used Schwartz)
1 spring onion, finely chopped
2 tbsp chopped fresh coriander, plus extra for the salad
4 tbsp apricot jam, warmed
3 tbsp houmous
150g natural yogurt
Warm pittas, to serve (we used Sainsbury’s Taste The Difference Mixed Olive Pittas)
Salad and sliced red onion, to serve

METHOD

01. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

02. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

03. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.

Persian lamb, apricot and pistachio koofteh recipe

Serves 4-6
Hands-on time 25 min, oven time 45 min
Easy

Persian cooks have been making koofteh (or kofte) like this for centuries. Serve Sabrina Ghayour's for a breakfast or brunch feast with wow factor.

Nutritional info per serving
For 6

Calories 357kcals
Fat 22.8g (7.8g saturated)
Protein 29.5g
Carbohydrates 7.2g (7g sugars)
Fibre 2.4g
Salt 0.5g

INGREDIENTS

500g lamb mince (20% fat)
7 large free-range eggs (3 raw, 4 boiled for 6-7 min and peeled)
25g fresh dill, finely chopped (stalks and all)
25g fresh chives, finely chopped
2 tsp ground turmeric
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp nigella seeds
50g whole, shelled pistachios
100g dried apricots, roughly chopped

You’ll also need:

1.5 litre loaf tin

METHOD

1. Heat the oven to 180°C/160°C fan/gas 4. In a mixing bowl, combine the lamb mince, raw eggs, herbs, spices, pistachios, apricots and a generous seasoning of salt and black pepper. Mix together well.

2. Press just less than half the mixture into the base of the loaf tin, then make an indent lengthways down the centre, end to end. Lay the boiled eggs in a row in the indent. Pile the remaining mixture over the eggs and smooth the surface into a peak, ensuring the eggs are all covered. Bake for 45 minutes.

3. Remove the tin from the oven, then turn out the koofteh and cut into slices. Serve with your favourite sauce – I like mine with a sweet tamarind or chilli sauce, but brown sauce works beautifully too.

Tips

The word koofteh/kofte means ‘to pummel’, so remember that when making your mixture and work it almost to a paste.

Beef kofta with tomato and mint quinoa salad recipe

0:30 Prep 0:20 Cook 4 Servings  Capable cooks

Try this easy exotic salad recipe for a quick meal during the week.

INGREDIENTS

500g beef mince
1/2 small brown onion, finely chopped
1/2 garlic clove, crushed
2 tablespoons finely chopped fresh coriander leaves
Alfa One rice bran oil spray
1/2 cup plain yoghurt
2 teaspoons mango chutney

TOMATO AND MINT QUINOA SALAD
1 cup quinoa
3 cups Massel chicken style liquid stock
1 small red onion, finely chopped
2 tomatoes, seeded, chopped
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh flat-leaf parsley leaves
50g baby spinach
1 teaspoon finely grated lemon rind
1/4 cup lemon juice
2 tablespoons olive oil

METHOD

Step 1
Place mince, onion, garlic and coriander in a large bowl. Mix well. Using 1/4 cup mixture at a time, divide mixture into 12 portions. Roll each portion into 8cm-long sausages.

Step 2
Heat a non-stick frying pan over medium heat. Spray koftas with oil. Cook in batches, turning occasionally, for 8 minutes or until browned and cooked through.

Step 3
Meanwhile, make Tomato and mint salad: Combine quinoa and stock in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until tender. Drain excess liquid. Combine quinoa, onion, tomato, mint, parsley, spinach and lemon rind in a large bowl. Drizzle with oil and lemon juice. Season. Toss gently to combine.

Step 4
Combine yoghurt, chutney and 2 teaspoons cold water in a bowl. Stir to combine. Serve koftas with salad and drizzle with yoghurt mixture.

Author: Emma Braz Image credit: Jeremy Simons & Andrew Young Publication: Super Food Ideas