Lamb Koftas with Quinoa Tabouli and Mint Tzatziki

Lamb Koftas with Quinoa Tabouli and Mint Tzatziki

May I have your attention please…..sorry my mind just beelined to Eminem and if the real slim shady can please stand up..Anyway, what I was trying to say is that if you are looking for a fresh, Summer night’s dinner, then this is your man (or woman).

I am a huge prescriber to eating red meat two to three times a week.  I understand that what works for me may not work for you but when I eat red meat I feel mentally and physically more grounded and calmer.  Maybe this has something to do with the fact that when I used to ‘ban’ myself from having it I was an uptight, anxious wreck.  I especially like to eat red meat when it is that time of the month (TMI??).  This is because us women need to replenish the iron we have lost.  If red meat is not for you, foods rich in iron also include: dark leafy green vegetables,  kidney beans, chickpeas and green lentils.  Head over to the Nutrition Australia website for more food ideas and the importance of getting enough iron in your diet.

In the meantime check out this yummy recipe I made for dinner last night.  It serves 2 people but I suggest making double so you can have some leftovers for school or work lunch the next day.

Ingredients:

Lamb Koftas

  • 170g lean lamb mince
  • 1/2 small brown onion, chopped
  • 1/2 tsp sweet paprika
  • 1/2 tsp ground cumin
  • Pinch of ground cinnamon
  • 1 tbsp fresh coriander, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • Freshly grated lemon zest, to taste
  • Olive oil spray
  • Sea salt and ground black pepper, to taste

Quinoa Tabouli

  • 120g quinoa
  • 1 garlic clove, crushed
  • 1 large handful fresh parsley, chopped
  • 1 medium tomato, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 large handful of baby spinach leaves, chopped
  • Lemon juice, to taste
  • Sea salt and ground black pepper, to taste

Mint Tzatziki (makes 8 serves)

  • 2 cups full fat Greek yoghurt (I love the brand Barambah)

To make:

  1. Place the mince, onion, paprika, cumin, cinnamon, coriander, mint and lemon zest into a medium bowl.  Season with salt and pepper and stir until well combined.
  2. Form mixture into eight small sausage shapes.  Place on a plate and cover with glad wrap and refrigerate for 30 minutes.
  3. Preheat oven to 180 degrees celsius (160 degrees celsius fan-forced) and line a baking tray with baking paper.
  4. Heat a large non-stick fry pan over medium heat and spray with olive oil spray.  Add koftas and cook for 2 minutes on each side until lightly browned.  Transfer to baking tray and bake in the oven for a further 10 minutes, or until cooked through.
  5. To make the quinoa tabouli, place the quinoa in 300ml of water in a saucepan.  Bring to boil, stirring occasionally.  Cover and reduce heat to low.  Simmer for 10-12 minutes until the liquid is absorbed.  Set aside to cool.
  6. Place the quinoa, garlic, parsley, tomato, cucumber, onion, spinach and lemon juice in a mixing bowl.  Season with salt and peper.  Toss gently to combine.
  7. To make the tzatziki, place yoghurt in a bowl.  Coarsely grate the cucumber and squeeze out excess moisture with your hands. Combine yoghurt, cucumber, garlic, mint, olive oil and lemon juice in a bowl and mix well. Season with salt.
  8. To serve, place the quinoa tabouli on a large serving plate.  Top with lamb and drizzle over the tzatziki.
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