Beef Kofta Meatballs

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 150g jasmine rice
• 1pcs chicken-style stock cubes
• 20g slivered almonds
• 300g lean beef mince
• 10g kofta seasoning
• 50g baby spinach leaves
• 450ml boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop 1 garlic clove. Coarsely grate the carrot. Rinse the rice until the water runs clear. Crumble the stock cubes into a heatproof jug, add 450ml boiling water and stir to dissolve.
2. Step 2 — Toast almonds
   Put the almonds in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
3. Step 3 — Cook pilaf
   Heat 2 tsp olive oil in the same pan over medium heat. Add the garlic and carrot, season with salt and pepper and cook, stirring occasionally, for 5 mins or until softened. Add the rice and cook, stirring, for 1 min or until the grains are coated. Add stock and bring to the boil. Cover, then reduce the heat to low and cook for 10 mins or until the stock is almost absorbed.
4. Step 4 — Brown kofta
   Meanwhile, put the beef mince and kofta seasoning in a bowl. Using damp hands, combine well, then shape into 4 oval-shaped kofta. Heat 1 tsp olive oil in a medium frypan over medium-high heat. Cook the kofta, turning regularly, for 4-5 mins until browned.       
5. Step 5 — Serve up
   Add the kofta to the pilaf and cook, covered, for a further 5 mins or until the rice is tender and the kofta are cooked through. Turn off the heat, add the spinach and stand, covered, for 3 mins or until wilted. Divide the pilaf and kofta among plates and scatter with the toasted almonds. Enjoy!
6. Step 6 — Make it yours
   If you like, add a creamy sauce to serve at the table. Simply stir finely chopped mint and a pinch of salt through Greek-style yoghurt.

Allergens

Almond, Sulfit