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Baharat Lamb Koftas and Balsamic Fig Sauce
Baharat Lamb Koftas and Balsamic Fig Sauce

Baharat Lamb Koftas and Balsamic Fig Sauce

with Herby Roasted Potatoes and Tomato & Rocket Salad

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

Tags:
WeightWatchers
Allergens:
Cereals containing gluten
Sulphites

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

125

Baby Plum Tomatoes

1

Garlic Clove**

1

Red Onion

1

Dried Oregano

10

Panko Breadcrumbs

(Contains: Cereals containing gluten)

1

Baharat Spice Mix

200

Lamb Mince

24

Balsamic Vinegar

(Contains: Sulphites)

40

Fig Jam

40

Wild Rocket

Not included in your delivery

¼

Salt for the Breadcrumbs

2

Water for the Breadcrumbs

1

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2179 kJ
Energy (kcal)521 kcal
Fat18.7 g
of which saturates7.1 g
Carbohydrate65.8 g
of which sugars19.5 g
Protein26.9 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Large Bowl
Aluminum Foil
Large Frying Pan
Bowl

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop them 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.

Add the Onion
2

Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). 

Halve, peel and chop the red onion into 2cm chunks.

When the potatoes are halfway through cooking, add the onion to the same tray and sprinkle over the dried oregano. Toss to coat, then roast in your oven for the remaining time.

Make your Koftas
3

In a large bowl, combine the garlic, baharat, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince. 

Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Fry Time
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, drain the fat from the pan and add the fig jam and half the balsamic vinegar. Bring to boil, then remove from the heat. Add a splash of water if it's a little thick.

Dress the Salad
5

When everything's nearly ready, in a small bowl, mix together the olive oil for the dressing (see pantry for amount), remaining balsamic vinegar and a pinch of salt. 

Add the tomatoes and rocket to the dressing and toss well.

Serve
6

When ready to serve, plate up your koftas with the roasted potatoes and salad alongside. 

Spoon the balsamic fig sauce over the koftas to finish.

Enjoy!

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