Harissa Beef Kofta with Lemon Poppy Seed Rice
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 24, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 24, 2019.
Ingredients
Lemon Poppy Seed Rice
- 2 cups basmati rice
- 3 cups water
- Zest and juice of 1 lemon
- 1 pack poppy seeds
Beef Kofta
- 1 brown onion
- 1 pack beef mince
- 1 egg
- 1 pack kofta spices
1 pack kofta spices
- 150g yoghurt
- 1 pack harissa paste
Slaw
- 2 baby bok choy
- 1 pear
- 2 carrots
To Serve
- 1 bunch coriander, chopped
Have Handy
- Oil
- Salt & Pepper
Steps
-
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.
-
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, in batches, for 6-7 minutes, turning occasionally, until browned and cooked through. Rest, covered. Alternatively, cook on BBQ.
-
Make dressing and slaw In a small bowl, combine yoghurt and harissa. Thinly slice bok choy; cut pear and carrots into matchsticks. Add to a large bowl along with 2 tablespoons 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 |
2813 kj 672 kcal |
---|---|
Protein | 39.4g |
Carbohydrate | 48.4g |
Fat | 35.7g |