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Lamb koftas

Name: Lamb koftas
Cook time: 25 min
Yield: 1
Cuisine: Kemer, Turkey

with Turkish cacik and olive salsa

Ready in around 25 mins

RECIPE FACT:

The first appearance of recipes for kofta are in the earliest Arab cookbooks. The earliest recipes are for large ground lamb meatballs glazed in a mixture of saffron and egg yolk.

Nutritional Info:

Energy: 2,532kJ (605kcal)
Protein: 41g
Carbohydate: 50g
Sugars: 10g
Fat, total:24g
Saturated:7g
Sodium:791mg
Contains:Almonds, Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND SALSA:
Using half, peel the carrot. Trim both ends off the courgette. Grate both and set aside. Dice half the tomato into 1 cm pieces and place in a small mixing bowl. Remove the mint leaves discarding their stalks then chop finely and add to the bowl. Roughly chop the mixed olives and add to the bowl. Add a Tsp of olive oil and season with salt and pepper.
2. TO PREPARE THE FREEKEH:
Open the bag of steamed freekeh breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the courgette and carrot, season with salt and pepper and cook for 2-3 mins. Add the freekeh and cook for a further 2-3 mins until warmed through. Set aside and keep warm.
3. TO PREPARE AND COOK THE KOFTAS:
Remove the kofta lamb mince from its packaging, place in a bowl and season with salt and pepper. Dampen your hands and form the mixture into balls smaller than a golf ball. Wipe then heat the frying pan back over a medium-high heat with a drizzle of oil. Once hot add the koftas and cook for 6-8 mins turning occasionally until cooked through. Remove the pan from the heat and rest for a few mins.
TO SERVE:
Place the freekeh and vegetables onto a plate and top with the koftas drizzling over any juices from the pan. Dollop with Turkish cacik, olive salsa and sprinkle with spiced almonds.