Photo by Valeria Boltneva on Pexels
Spiced Lamb Kofta with Herby Tabbouleh and Cooling Tzatziki
Pan-fried cumin-coriander lamb kofta served with bulgur tabbouleh of parsley, mint and tomatoes, plus chilled yogurt tzatziki with mint and cucumber.
- 300 g Lean lamb mince
- 50 g Onion (finely grated)
- 3 g Ground cumin
- 2 g Ground coriander
- 20 g Fresh parsley (chopped)
- 150 g Plain Greek yogurt (2% fat)
- ½ unit Cucumber
- 100 g Bulgur wheat (fine)
- 150 g Cherry tomatoes
- 1 unit Lemon
- 10 g Fresh mint
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Prepare the Tzatziki: Grate the cucumber, squeeze out excess water. Mix with Greek yogurt, a pinch of salt, and half the chopped mint. Chill.
- Step 2
Prepare the Tabbouleh: Soak the bulgur wheat in hot water for 10 minutes until soft. Drain well. Finely chop the remaining parsley, mint, cherry tomatoes, and mix with the drained bulgur. Dress with the juice of half a lemon and a drizzle of olive oil (not listed, assumed pantry staple). Set aside.
- Step 3
Prepare the Kofta: In a bowl, combine the lamb mince, grated onion, cumin, ground coriander, half the parsley, salt, and pepper (not listed). Mix thoroughly but gently.
- Step 4
Form the mixture into 6-8 small sausage shapes (kofta).
- Step 5
Cook the Kofta: Heat a frying pan over medium-high heat with a little oil. Pan-fry the kofta for 3-4 minutes per side until browned and cooked through.
- Step 6
To serve, divide the tabbouleh between two bowls, place the kofta alongside, and serve with a generous dollop of the cooling tzatziki. Squeeze the remaining lemon half over the lamb.
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