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!
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
1/2 C Greek yoghurt
Juice 1/2 lemon
1 tbsp mint, finely chopped
1/2 tsp ground cumin
1 tsp maple syrup
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.