Lamb koftas with roasted vege
A spiced mince dish inspired by Middle Eastern cuisine, serve these lamb koftas with a side of delicious roast vegetables and a big dollop of hummus or tzatziki.
Ingredients
Method
Ingredients
Koftas
- 500g lamb mince
- 1 onion*, finely diced
- 2 cloves garlic, grated or 1 teaspoon crushed garlic
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- ¼ teaspoon salt
- Black pepper, to taste
- 2 tablespoons oil, for frying
Roasted vegetables
- 2 courgettes*, cut into chunks
- 1 eggplant, cut into chunks
- 2 capsicums*, cut into chunks or slices
- 1 tablespoon oil
- 2 cloves garlic, grated or 1 teaspoon crushed garlic
- ½ teaspoon salt
- Pepper, to taste
To serve
- 8 pita breads, ideally wholemeal
- 1/3 cup your choice of sauce or spread e.g. hummus, tzatziki, chutney
* These ingredients are shared with other recipes from the summer weekly meal planner.
Method
- Combine the first seven ingredients in a bowl and set aside. Heat oven to 180C bake or 160C fan bake.
- Toss the vegetables, oil, and seasoning ingredients together in a roasting tray or large baking dish. Bake for 20-30 minutes or until cooked.
- Heat oil in a large frying pan on the stove over medium high heat.
- Roll mince mixture into patties, balls or logs as the oil is heating up. Cook in batches until all the mince is cooked.
- Heat the pita bread if desired, cut in half. To serve, spread your choice of sauce or spread inside the pita bread, fill with roasted vege and kofta. Or cut the pita bread into quarters and portion the vege and kofta onto plates or wide bowls and top with your choice of sauce or spread.
Cooking tips: This recipe can be cooked on a barbecue, follow the same preparation steps explained in the method and cook on a preheated barbecue.
Adapt it: Add red onion into the roasted veg mix if you like. Fresh finely chopped coriander or parsley added into the kofta mix is also a nice addition. For protein substitutions use chicken or beef mince, swap the kofta mix for falafels (most veggie minces are unlikely to stick together enough).
Leftover tips: Eat for lunch the next day. Any leftover kofta can be frozen.