Lamb kofta with parsley & mint saladNovember 19, 2013
These lean kofta balls couldn’t be any easier to whip up or more delicious to gobble down!
Ingredients for two people
|2 tsp||ras el hanout spice blend|
|350 g||lamb mince|
|1/2||red onion, finely diced|
|1||garlic cloves, crushed|
|1||lemon, zested & juiced|
|2||tomato, sliced into wedges|
|1/2 cup||parsley, leaves separated|
|1/2 cup||mint, leaves separated|
For the lamb kofta
Combine the ras el hanout, lamb mince, half of the red onion, garlic, lemon zest, and mix well to combine with your hands. Roll the lamb mince mixture into small balls and then thread them on to skewers, if you don’t have any skewers you can just cook with like meatballs.
Heat some oil in a pan over medium-high heat. Add the skewers and cook for 2-3 minutes on each side until browned on all sides.
For the salad
Meanwhile, combine the remaining red onion, tomato, lemon juice, and the parsley and mint leaves in a salad bowl, dress with a few drops of olive oil and then toss to combine, taste and season with salt and pepper accordingly.
Serve your delicious kofta meatballs with a piece of lebanese bread and a handful of the parsley and mint salad.
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