Kofta-Spiced Lamb Meatballs

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 1head broccoli
• 1bunch parsley
• 1pcs beef-style stock cubes
• 5g ground turmeric
• 150g basmati rice
• 250g lamb mince
• 5g kofta seasoning
• 50g tomato paste
• 130g natural yoghurt
• 500ml (2 cups) boiling water
• 19ml olive oil
• 15ml plain flour
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Quarter the carrot lengthwise, then thinly slice. Cut the broccoli into small florets. Finely chop the parsley, including the stems. Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Make pilaf
   Heat 1 tbs olive oil in a medium saucepan over medium-high heat. Cook the onion, carrot and 1 tsp turmeric*, stirring, for 4-5 mins until softened. Add the rice and stir to coat. Stir 310ml (1¼ cups) of the stock into the rice and bring to the boil. Reduce the heat to medium-low and cook, covered, for 6 mins.
3. Step 3 — Prep meatballs
   LAMB MINCE OPTION While the pilaf is cooking, put the lamb mince, kofta seasoning and 3 tsp flour in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
4. Step 4 — Cook broccoli
   Quickly scatter the broccoli over the rice and cook, covered, for a further 6 mins or until the rice is tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
5. Step 5 — Brown meatballs
   Meanwhile, heat 1 tsp oil in a medium deep frypan over high heat. Cook the meatballs, turning regularly, for 3 mins or until browned (the meatballs won't be cooked through).
6. Step 6 — Cook sauce and serve
   Reduce the heat to medium. Stir the tomato paste and 1 tsp honey into the remaining stock. Add the remaining stock mixture to the meatballs, scraping to incorporate the flavour from the base of the pan. Cook, covered, for 8-10 mins until the meatballs are cooked through. Divide the pilaf and meatballs among plates. Scatter with the parsley and serve with the yoghurt.

Allergens

Gluten, Wheat, Sulphites, Milk