Harissa Beef Kofta with Lemon Poppy Seed Rice
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 24, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 24, 2019.
Ingredients
Lemon Poppy Seed Rice
- 1 cup basmati rice
- 1½ cups boiling water
- Zest and juice of ½ lemon
- 1 pack poppy seeds
Beef Kofta
- ½ brown onion
- 1 pack beef mince
- 1 egg
- 1 pack kofta spices
Spiced Yoghurt
- 150g yoghurt
- 1 pack harissa paste
Slaw
- 1 baby bok choy
- 1 pear
- 1 carrot
To Serve
- 1 bunch coriander, chopped
Steps
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Cook rice Preheat BBQ grill or hot plate to medium-high (if using). Bring a full kettle to the boil. Combine all lemon poppy seed rice ingredients in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 5 more minutes. Do not lift lid during cooking.
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Make kofta Finely dice onion. Combine with beef mince, egg, kofta spices and ½ teaspoon salt in a bowl and season well with pepper. Use a 1/3 cup measure to scoop mixture then form into kofta.
-
Cook kofta Heat a drizzle of oil in a fry-pan on medium-high heat. Cook kofta for 6-7 minutes, turning occasionally, until browned and cooked through. Rest, covered. Alternatively, cook on BBQ.
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Make dressing and slaw In a small bowl, combine yoghurt and harissa. Thinly slice bok choy; cut pear and carrot into matchsticks. Add to a bowl along with 1 tablespoon spiced yoghurt and toss to combine.
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Serve rice topped with beef kofta, slaw, a dollop of remaining spiced yoghurt and coriander.
Nutritional Information
Energy |
2885 kj 690 kcal |
---|---|
Protein | 43.2g |
Carbohydrate | 51.4g |
Fat | 34.2g |