Lamb Kofta

with cauliflower tabbouleh and baba ganoush

Fresh Start Lite 10
Lamb Kofta

This dish most recently appeared in Fresh Start Lite 10 on Sunday, December 17, 2017.

Lamb Kofta

  • ¼ red onion, finely diced *
  • 250g ground lamb
  • 1½-2 teaspoons lamb spice mix
  • ¼ teaspoon salt
  • ¾ teaspoon oil, for cooking (or use spray oil)

Cauliflower Tabbouleh

  • 125g frozen peas
  • ¼ red onion *
  • ½ capsicum *
  • ½ teaspoon oil, for cooking (or use spray oil)
  • ½ bag cauli pearls
  • 1 teaspoon tabbouleh spice mix
  • 1 tablespoon parsley leaves and stalks *
  • 1-2 tablespoons coriander leaves and stalks *
  • 1 sachet pomegranate vinaigrette
  • Zest and juice of ¼ lemon *
  • 1/8 teaspoon honey (optional)

To Serve

  • ¼ cos lettuce *
  • 40g baba ganoush
  • ¼ lemon, cut into wedges *
  • 1 Preheat oven grill to high. Bring a pot of salted water to the boil. Line an oven tray with baking paper. Set aside a medium fry-pan (with a lid). Prepare onion and lemon. Preheat BBQ grill or hot plate to medium-high (if using).
  • 2 In a bowl combine all lamb kofta ingredients (except oil) and mix well. Using damp hands, shape mixture into golf ball-size balls then flatten slightly into kofta, about 1.5cm-thick.
  • 3 Place kofta on prepared tray and brush with oil (or spray). Grill (on second-highest oven rack) for about 4 minutes. Flip kofta and continue to grill for 4-6 minutes, until cooked through. Set aside, covered, to rest. Alternatively, cook on BBQ.
  • 4 Cook peas in pot of boiling water for 1-2 minutes, until tender. Drain, rinse under cold water and leave to drain.
  • 5 While kofta and peas cook, thinly slice onion and dice capsicum 1cm. Heat oil in a large fry-pan on medium-high heat and cook onion with a pinch of salt for 2-3 minutes, until starting to soften. Add capsicum, cauli pearls, tabbouleh spice mix and a pinch of salt to pan and stir. Cover with a lid, reduce heat to low-medium and cook for 5-6 minutes, until cauli pearls are tender. Stir once.
  • 6 Finely chop parsley and coriander and tear cos into bite-size pieces. Set aside separately. Place cooked vegetables in a bowl, along with all remaining cauliflower tabbouleh ingredients. Season to taste.
  • To serve Divide lettuce between plates and spoon over cauliflower tabbouleh. Top with lamb kofta and drizzle over baba ganoush. Squeeze over lemon.
  • SERVES 2


  • Pantry staple
  • * Shared ingredient with another recipe

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