Harissa Lamb Kofta with Lemon Poppy Seed Rice

Harissa Lamb Kofta with Lemon Poppy Seed Rice

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, May 26, 2019.



  • 2 cups basmati rice
  • 3 cups boiling water
  • Zest and juice of 1/2 lemon
  • 1 pack poppy seeds


  • 1 pack lamb mince
  • 1 brown onion
  • 1 egg
  • 1 pack Indian spices


  • 150g yoghurt
  • 2 Tbsp mayonnaise
  • 1 pack harissa paste


  • 2 baby bok choy
  • 1 apple
  • 2 carrots


  1. Cook rice Bring a full kettle to the boil. Combine all lemon poppy seed rice ingredients and 1/2 tsp salt in a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Make kofta Combine all harissa kofta ingredients and 3/4 tsp salt in a bowl and season well with pepper. Use a 1/3 cup measure and clean hands to form kofta and set aside.
  3. Cook kofta Heat a drizzle of oil in a fry-pan on medium-high heat. Cook kofta, in batches, for 6-7 minutes, turning occasionally, until browned and cooked through. Rest, covered.
  4. Make yoghurt and slaw Combine all yoghurt ingredients in a bowl. Thinly slice bok choy and apple and grate carrots. Place all slaw ingredients in a bowl, along with 3 Tbsp yoghurt mix and season.
  5. Serve lemon poppy seed rice topped with slaw, kofta and a dollop of remaining yoghurt.

Nutritional Information

Energy 2548 kj
609 kcal
Protein 41.8g
Carbohydrate 49.4g
Fat 27.1g