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Baharat Lamb Koftas

Baharat Lamb Koftas

With FIg & Balsamic Sauce

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Tags:SpicyUnder 600 calories
Allergens:Cereals containing GlutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


125 grams

Baby Plum Tomatoes

1 clove

Garlic Clove

1 unit(s)

Red Onion

1 sachet

Dried Oregano

10 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

200 grams

Lamb Mince

2 sachet

Balsamic Vinegar


1 sachet

Fig Jam

1 tbsp

Olive Oil for the dressing

40 grams


1 pot(s)


Not included in your delivery

2 tbsp

Water for Lamb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2159 kJ
Energy (kcal)516 kcal
Fat18.0 g
of which saturates7.0 g
Carbohydrate63 g
of which sugars17.0 g
Protein26 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Medium Bowl
Aluminum Foil
Sautépan or large frying pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop the potato on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Half, peel and chop the red onion into 2cm chunks. When the potatoes are halfway through cooking, add the onion and dried oregano to the tray, toss to coat and roast in your oven for the remaining time.


Pop the panko breadcrumbs into a medium bowl. Add the water (see ingredients for amount) and the baharat spice. Season with salt and pepper and mix together. Add the garlic and lamb mince and mix with your hands until combined. and shape into 4 sausage shapes per person. Flatten to make koftas and pop onto a plate. IMPORTANT: Wash your hands after handling raw meat.


Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the koftas and cook turning frequently until browned all over and crsip, 8-10 mins. IMPORTANT: The lamb is cooked when it is no longer pink in the middle. Pop the koftas onto a plate and cover with foil to keep warm. Drain the fat from the pan and add half the balsamic vinegar and all the fig jam, bring to a boil and remove from the heat. Add a splash of water if it needs it.


In a small bowl, combine the oil for the dressing (see ingredients for amount) the remaining balsamic vinegar and a pinch of salt. Pop the tomatoes and rocket in the bowl and mix well to dress.


Share the potatoes between you plates, place the salad and koftas alongside. Pour the balsamic fig sauce over the koftas and enjoy!