Lamb Koftas with Coconut Rice by Tracy Healy SCOTY Winner 2017

Mildly spiced lamb kofta skewers with fresh herbs and lemon juice served with homemade flat bread, fragrant coconut rice and fresh salad.
  • 0:55 TIME
  • 4 portions

INGREDIENTS

For the flat bread

80g bread Mix

25g MAGGI® Mashed Potato Flakes

1g dried ooriander

10ml oil

1g garam masala

1g cumin

 

For the lamb kofta

4 skewers

Salt and pepper (to taste)

80g cherry tomatoes

280g minced lamb

40g chickpeas

50g freshly diced onions

2g garam masala

10ml lemon juice

5g fresh garlic

1g fresh mint

For the salad slaw

50g iceburg

60g cucumber

40ml Longley Farm natural yogurt

2g fresh mint

 

For the coconut rice

150g Tilda 50/50 rice

100g freshly grated carrot

50g freshly diced onions

5g fresh ginger

5g fresh garlic

25g spring onion

40g MAGGI® Coconut Milk Powder

2g MAGGI® Vegetable Bouillon

10ml oil

5g fresh coriander

 

METHOD

Prep: 30 minutes. Cook: 25 minutes.

To make the flat bread

  1. Mix all flat bread dry ingredients and dried coriander together
  2. Combine with 100ml tepid water and knead until a smooth dough is formed
  3. Divide mixture into 4 equal size ball and shaped by hand, into flat rounds and place onto greased trays
  4. Leave to prove for 5 minutes
  5. Mix the oil with cumin and garam masala and lightly brush over the bread. Set the remaining spiced oil to one side for later
  6. Bake 15-20 minutes at 180°
  7. Once baked, whilst still hot brush with the remaining spiced oil.

 

To make the lamb koftas

  1. Finely dice onions, crush garlic and crush the chickpeas, finely chop the mint and place in bowl with the minced lamb, Garam Masala, Cumin and lemon juice ingredients
  2. Mix well until combined
  3. Shape, by hand, into 12 equal size balls
  4. Place on skewer alternating from meat to tomatoes using 3 meat balls and 2 tomatoes
  5. Place on baking tray and bake for 15 – 20 minutes 180°

 

To make the coconut rice

  1. Finely dice onions 
  2. Heat a little oil in pan, add onion and crush garlic and finely chopped ginger, cook until onions begin to soften
  3. Add the grated carrot and long grain rice to the onion pan and stir.
  4. Mix coconut milk powder and vegetable bouillon powder with 200ml water and pour over the rice, stir well
  5. Bring to the boil and simmer of 20 – 25 minutes, stirring occasionally adding extra water if needed. The rice will become a sticky texture
  6. Before serving finely slice the spring onion and finely chop the coriander. Stir though the rice

 

To make the salad slaw

  1. Finely chop fresh mint and add to natural yogurt, set aside
  2. Finely shred lettuce and baton cucumber
  3. At the last minute before serve combine the dressing with the salad

CHEF'S TIP

The kofta’s can also be made with minced turkey or a mixture of minced beef and pork. Soak the skewers in water for 30 minutes before hand to stop them from burning.

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

548 kJ

131 kcal

1661 kJ

398 kcal

8400 kJ

2000 kcal

20%

Fat

7.1g

21.6g

70g

31%

of which: saturates

3.6g

10.9g

20g

55%

Carbohydrate

11.4g

34.5g

260g

13%

of which: sugars

2.3g

7.1g

90g

8%

Fibre

1.5g

4.5g

-

-

Protein

4.7g

14.1g

50g

28%

Salt

0.16g

0.48g

6g

8%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.