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Baharat Lamb Koftas and Balsamic Fig Sauce

Baharat Lamb Koftas and Balsamic Fig Sauce

with Herby Roasted Potatoes and Tomato & Rocket Salad

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This delicious Baharat Lamb Koftas and Balsamic Fig Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

125 grams

Baby Plum Tomatoes

1 unit(s)

Garlic Clove

1 unit(s)

Red Onion

1 sachet

Italian Style Herbs

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 pot(s)

Baharat

200 grams

Lamb Mince

2 sachet

Balsamic Glaze

(ContainsSulphites)

1 sachet

Fig Jam

40 grams

Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

2 tbsp

Water for the Breadcrumbs

¼ tsp

Salt

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2222 kJ
Energy (kcal)531 kcal
Fat18.0 g
of which saturates7.0 g
Carbohydrate68 g
of which sugars21.0 g
Protein26 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Garlic Press
Medium Bowl
Plate
Frying Pan
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

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 to the tray and sprinkle over the Italian style herbs. Toss to coat, then roast in your oven for the remaining time.

3

Pop the panko breadcrumbs into a medium bowl. Add the water for the breadcrumbs (see ingredients for amount), garlic and baharat spice. Season with salt (see ingredients for amount) and pepper, then add the lamb mince. Mix with your hands until combined and shape into 3 mini sausage shapes per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

4

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the koftas to the pan and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle. Transfer the koftas to a plate and cover with foil to keep warm. Meanwhile, discard the fat from the pan and add the fig jam and half the balsamic glaze. Bring to boil, then remove from the heat. TIP: Add a splash of water if it's a little thick.

5

When everything is nearly ready, mix together the olive oil for the dressing (see ingredients for amount), remaining balsamic glaze and a pinch of salt in a small bowl. Add the tomatoes and rocket to the bowl, then mix well to dress.

6

When ready to serve, plate up your koftas (3 per person) with the roasted potatoes and salad alongside. Spoon the balsamic fig sauce over the koftas to finish. Enjoy!