Chermoula Lamb Koftas and Balsamic Fig Sauce
with Herby Roasted Potatoes and Tomato & Rocket Salad
Koftas (also known as 'kofte') are a popular type of meatball style dish. These Chermoula Lamb Koftas and Balsamic Fig Sauce pair spiced koftas with a sticky, easy-to-make fig sauce that adds tartness and a hint of sweetness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
1 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 sachet(s)
Dried Oregano
1 sachet(s)
Chermoula Spice Mix
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
200 grams
Lamb Mince
40 grams
Fig Jam
24 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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.
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.
In a large bowl, combine the garlic, chermoula, 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.
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 the boil, then remove from the heat. Add a splash of water if it's a little too thick.
When everything's nearly ready, in a medium 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.
When you're ready to serve, plate up your koftas with the roasted potatoes and salad alongside.
Spoon the balsamic fig sauce over the koftas to finish.
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