Double Spiced Lamb Koftas
with Fattoush-Style Salad & Garlic Sauce
- Almond
- Sesame
- Eggs
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 sachet
Middle Eastern seasoning
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
250 g
Lamb Mince
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
2
Garlic
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Mint
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1
Cucumber
1 packet
Mixed Salad Leaves
6
Mini Flour Tortillas
(Contains: Gluten, Wheat, Soy; May be present: Milk, Soy.)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Roughly chop tomato and cucumber. Roughly chop roasted almonds. Roughly chop mini flour tortillas (see ingredients). • Place tortilla pieces on a lined oven tray. Drizzle with olive oil, season generously with salt and pepper and turn to coat. • Bake tortilla chips until golden, 5-6 minutes. Set aside to cool slightly.
TIP: Keep an eye on the tortilla chips. You want them crisp, but not burnt!
• Meanwhile, in a large bowl, using damp hands, combine lamb mince, garlic, middle Eastern seasoning, fine breadcrumbs (see ingredients), a pinch of salt and the egg. • Using damp hands, roll the mixture into koftas about 8cm long (three per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb koftas, turning regularly, until browned, 10-12 minutes. • Remove pan from heat. Add the honey, gently turning koftas to coat.
TIP: Koftas are cooked through when no longer pink inside.
• In a medium bowl, combine mixed salad leaves, tomato, cucumber, tortilla chips and golden goddess dressing. Season to taste.
• Divide fattoush-style salad between bowls. Top with Moroccan-spiced lamb koftas, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce. Tear over mint and top with almonds to serve. Enjoy!
TIP: Koftas are cooked through when no longer pink inside.
