Family Easy Lamb Koftas
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Family Easy Lamb Koftas

Family Easy Lamb Koftas

with Tabouli Couscous & Tzatziki

The secret to this dish is the lamb mince. A masterclass in authentic Lebanese flavours, the neighbours will be peering over the fence as your aromatic koftas start to sizzle. If you’re using wooden skewers, don’t forget to soak them in water to avoid splinters!

Tags:
Kid Friendly
Healthy
High Protein
Low Sodium
Allergens:
Almond
Milk
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 5 people

600 g

lamb mince

2 tsp

Cumin & Cinnamon Spice Mix

1

lime

½ bunch

parsley

2

tomatoes

2

cucumbers

¼ cup

slivered almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1 tub

Greek-style yoghurt

(Contains Milk;)

1 bunch

mint

1.5 cup

couscous

(Contains Gluten, Wheat;)

Not included in your delivery

10

skewers

1.5 cup

boiling water

1 tbs

olive oil

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Nutritional Values

per serving
Calories2960 kcal
Fat22 g
of which saturates7 g
Carbohydrate76.1 g
of which sugars6.5 g
Dietary Fibre0 g
Protein48.1 g
Sodium170 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Fork
Mixing Bowl
Non-Stick Pan
Bowl

Instructions

1

To prepare your ingredients, zest your lime and slice into wedges, pick and finely chop the parsley and mint leaves and then dice the tomatoes and cucumbers.

Shape the koftas
2

In a large bowl, combine the lamb mince with the cumin & cinnamon spice mix. Season with salt and pepper. Roll the lamb mince mixture into 10 cm long sausages and place on a plate. If you’re using skewers, insert the sausages onto the skewers (you should get 10 koftas).

Cook the couscous
3

Place the couscous in a large bowl with the boiling water (the trick to fluffy couscous is equal parts boiling water and couscous). Stir and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove the cling wrap, add the lime zest and half of the olive oil and fluff the couscous with a fork. Add the parsley, tomato, cucumber and slivered almonds (if you’re using them). Season to taste with salt and pepper.

Cook the koftas
4

Meanwhile, heat the remaining olive oil in a large frying pan over a medium-high heat. Add the koftas and cook, turning occasionally, for 5-7 minutes or until browned and cooked through.

5

In a small bowl, combine the lime juice from half the wedges, Greek yoghurt and mint. Season with salt and pepper.

6

To serve, divide the couscous and koftas between plates and top with a drizzle of the mint yoghurt. Serve the remaining lime wedges on the side.

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