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.
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, May 26, 2019.
Ingredients
Rice
- 2 cups basmati rice
- 3 cups boiling water
- Zest and juice of 1/2 lemon
- 1 pack poppy seeds
Kofta
- 1 pack lamb mince
- 1 brown onion
- 1 egg
- 1 pack Indian spices
Yoghurt
- 150g yoghurt
- 2 Tbsp mayonnaise
- 1 pack harissa paste
Slaw
- 2 baby bok choy
- 1 apple
- 2 carrots
Steps
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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.
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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.
-
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.
-
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.
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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 |