Our Lamb Kofta's are a versatile weeknight hero that's not only easy to whip up, but they're something the entire family will love! We've paired them with a spiced rice that's studded carrot, pistachios and raisins. Drizzle with a tangy, yoghurt dressing and that's dinner sorted in half hour!
Ingredients
- 2 cups basmati rice
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, grated
- 1/2 cup raisins, soaked in hot water and then drained
- 2 tsp ground cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp turmeric
- 3 cups chicken stock or water
- 1/2 bunch coriander, washed and roughly chopped
- fresh red currants or pomegranate
- 1/4C roasted pistachios, roughly chopped
Yoghurt Dressing
- 1/2 C Greek yoghurt
- Juice 1/2 lemon
- 1 tbsp mint, finely chopped
- 1/2 tsp ground cumin
- 1 tsp maple syrup
Method
- Rinse the rice several times until the water runs clear, then drain.
- In a large fry pan, on medium heat, add in the butter and oil.
- Once hot, add in the onion and cook on low heat for 5-8 mins or until they're cooked through.
- Now add in the carrot and raisins and stir through and cook for another minute.
- Add in the rice and spices and combine.
- Pour in the water and bring to a boil before reducing to low and simmering for 15 minutes, with lid on.
- In the meantime, make the yoghurt dressing by combining all ingredients in a bowl and seasoning with salt and pepper.
- Turn off heat and let the rice rest for 10 minutes while you cook the koftas.
- Break each kofta into 3 pieces and roll into balls.
- Heat a heavy based fry pan on medium heat and add in a couple of tbsp olive oil.
- Cook until golden on all sides. Usually around 6-8 mins.
- Fluff the rice and toss through the currants, coriander and pistachios. Check for seasoning.
- Top the rice with the hot koftas and dress with the yoghurt dressing.
