Rated 5 out of 5 based on 2 votes
- 500 g lamb mince
- 1 tspn chilli powder if you wish the koftas to be spicy
- 1 x brown onion, grated
- 1 Tbls paprika
- 1 Tbls ground cumin
- 1 tspn salt and white pepper
- 1 handful fresh parsley, finely chopped
- 2 cups basmati rice, boiled until almost ready
- 2 tspn ground tumeric, or enough to yellow the rice nicely
- 50 g unsalted peanuts, chopped
- 50 g unsalted cashews, halved
- 1 handful coriander, finely chopped
- 1 handful sultanas
- 1 x small tub natural yoghurt
- 1 handful fresh mint, finely chopped
Preheat your oven to 180C
Mix the mint with the yoghurt, cover and refrigerate.
Mix the lamb well by hand with the grated onion, cumin, parsley, paprika, salt and white pepper ensuring that everything is well mixed.
Roll small log shapes of the meat and lay onto a tray and refrigerate to firm for about 1 hour.
Make a side salad of choice. Simple salads work well with this meal. I just like to chop some lettuce, tomato and cucumber. Mix with some lemon juice and salt. Easy.
Meanwhile boil your rice.
Mix the drained rice with the tumeric, nuts, olive oil, coriander and sultanas until every rice is yellow and all is mixed well. Place into a roasting pan and cover with alfoil then bake for about 25 minuts. Stirring once halfway through.
Grill on a griddle, cook over an open flame with skewers through the middle or bake in the oven with a little olive oil your koftas until browned and well cooked.
Serve the rice on the plate, koftas on top, dollop on mint yoghurt and serve with your side salad.
These koftas are wonderful also as rolled kebabs in lebanese bread with sauce such as hot chilli, hommus, garlic yoghurt etc… and served with salad inside.
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I made this after seeing this picture, awesome!
Great recipe! My family loves Moroccan food. We just had something similar tonight for dinner but not with rice.