0:25 Prep | 0:15 Cook | 4 Servings | Capable cooks
Super Food Ideas
The intoxicating smell of the spiced lamb mince cooking never fails to conjure up illusions of the Middle East, where street vendors serve koftas straight off the grill.
1 brown onion, grated
1/4 cup panko breadcrumbs
1/2 teaspoon ground cinnamon
2 garlic cloves, crushed
2 tablespoons fresh coriander, finely chopped, plus extra leaves, to serve
420g can lentils, drained, rinsed
1 cup basmati rice
1 1/2 cups Massel salt reduced chicken style liquid stock
2 tablespoons extra virgin olive oil
1/2 cup plain Greek-style yoghurt
3 tomatoes, cut into wedges
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon ground black pepper
Step 1 Make Spice Mix: Place all ingredients in a bowl. Stir to combine.
Step 2 Place mince, onion, breadcrumbs, cinnamon, garlic, coriander and 1 1/2 tablespoons of the Spice Mix in a bowl. Using your hands, mix well to combine. Shape heaped tablespoons of mixture into ovals to make 16 koftas.
Step 3 Place lentils, rice, stock and remaining Spice Mix in a large saucepan over medium-high heat. Cover. Bring to a simmer. Reduce heat to low. Cook for 12 minutes or until rice is tender and liquid is absorbed. Remove from heat.
Step 4 Meanwhile, heat oil in a large frying pan over medium-high heat. Add koftas. Cook, shaking pan so koftas brown all over, for 10 minutes or until cooked through.
Step 5 Place koftas on rice. Drizzle with yoghurt. Sprinkle with extra coriander leaves. Serve with tomato wedges.