Indian Minced Lamb Koftas
with Coconut Pilaf and Minty Yoghurt
Kofta is the traditional name for a spiced meatball which features prominently in Middle Eastern and Indian cuisine. These delicately spiced lamb koftas are super easy to make and fun to eat! The creamy cinnamon spiced coconut pilaf makes a delicious accompaniment that your family will love!
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.
Ingredients
1
Onion
1
Echalion Shallot
2
Courgette
(May contain Celery)
1
Yellow Pepper
1
Garlic Clove
1
Mint
1
Flat Leaf Parsley
500
Lamb Mince
1.5
Tandoori Masala Spice
8
Bamboo Skewers
1
Curry Powder Mix
350
Basmati Rice
400
Coconut Milk
1
Cinnamon Stick
1
Chicken Stock Pot
1
Baby Spinach
1
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Cut the onion in half through the root. Peel and chop into ½cm pieces. Cut the shallot in half, peel, and chop into ½cm pieces, or even smaller if you can! Cut the top and bottom off the courgette and then slice in half lengthways. Cut each half into four strips, then chop the strips into 1cm chunks. Remove the core from the yellow pepper, then cut into thin ½cm wide slices. Peel and grate the garlic (or use a garlic press if you have one). Pull the mint leaves off their stalks and finely chop them (discard the stalks). Roughly chop the parsley.
Preheat your oven to 180 degrees. Put the lamb mince in a bowl and add your shallot, half your mint and the tandoori spice mix. Add a good pinch of salt and a grind of black pepper and mix together with your hands. Divide into two balls per person, then mould into sausage shapes. Lightly flatten your sausage shapes, then thread a skewer through the middle (see picture), these are your lamb koftas! Pop your koftas on a lightly oiled baking tray.
Add a drizzle of oil to a large saucepan on medium heat along with your onion. Cook for 5 mins until soft, then add your courgette and pepper. Season with a pinch of salt and a grind of black pepper and cook for 5 mins until slightly softened. Add your garlic and curry powder to the pan, cook for 1 minute, then add the basmati rice and stir together. Pour in the coconut milk and water (amount specified in the ingredient list), and add the cinnamon stick and chicken stock pot.
Bring to a simmer, then reduce the heat to low, pop the lid on the pan and cook for 10 mins. After 10 mins, remove the pan from the heat, take out your cinnamon stick, and pop the spinach on top of your rice. Put the lid back on and leave your rice to cook in its own steam for another 10 mins.
Meanwhile, put your lamb koftas on the top shelf of your oven for 20 mins. Turn them over halfway through. Tip: The lamb is cooked when it is no longer pink in the middle.
While your rice and lamb cook, put the yoghurt in a bowl with your remaining mint, a small pinch of salt and a grind of black pepper. Mix together.
Get your washing up done and put your feet up for 5 mins!
Add half your parsley to your rice and stir well, making sure your spinach is mixed through too. Serve your rice in bowls with your lamb koftas on top and a dollop of minty yoghurt. Sprinkle over your remaining parsley and enjoy!
