Chermoula Spiced Beef Koftas
with Harissa and Roasted Veg Rice
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Celery
Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
100 grams
Basmati Rice
10 grams
Chicken Stock Paste
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Bell Pepper
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Chermoula Spice Mix
240 grams
British Beef Mince
50 grams
Harissa Paste
Not included in your delivery
200 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins.
Once the onion has softened, add the garlic and a pinch of sugar, stir together and cook for 1 min more.
Stir the rice into the onion and garlic until coated, 1 min. Add the chicken stock paste and water for the rice (see pantry for amount). Bring to the boil, then lower the heat to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).
Meanwhile, trim the aubergine, then cut into roughly 2cm pieces. Halve the pepper and discard the core and seeds. Slice into thin strips.
Pop the aubergine and pepper 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 the veg is soft and golden, 20-25 mins. Turn halfway through.
In a large bowl, combine the breadcrumbs, chermoula, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and remaining garlic. 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.
Pop the koftas onto a large baking tray.
Bake on the middle shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
When everything's ready, fluff up the rice with a fork and stir through the roasted pepper, aubergine and harissa paste (add less if you'd prefer things milder).
Share the rice between your bowls. Top with the koftas.
Enjoy!
