Flavorful, spiced lamb koftas served over a bed of finely diced, vibrant vegetables, offering a grain-free and nutritious paleo meal that is both satisfying and creative.
Zutaten
- 300g ground lamb
- 250g sweet potato
- 200g zucchini
- 1 small red onion
- 2 cloves garlic
- 15g fresh parsley, chopped
- 10g fresh mint, chopped
- 5g ground cumin
- 5g ground coriander
- 2g smoked paprika
- 30ml olive oil
- 1 lemon, for juice
- Salt and black pepper to taste
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Anleitung
- 1.In a bowl, combine the ground lamb, half of the finely chopped red onion, one minced garlic clove, half of the parsley and mint, and all the spices (cumin, coriander, paprika). Season with salt and pepper, mix well, and form into 8-10 small oval koftas.
- 2.Prepare the 'couscous' by peeling and finely dicing the sweet potato into tiny, couscous-sized cubes. Finely dice the zucchini and the remaining red onion.
- 3.Heat 15ml of olive oil in a large skillet over medium heat. Add the diced onion and the second minced garlic clove, sautéing for 2 minutes until fragrant. Add the diced sweet potato and cook for 6-8 minutes, stirring occasionally, until it begins to soften.
- 4.Add the diced zucchini to the skillet with the sweet potato and cook for another 4-5 minutes until all vegetables are tender-crisp. Remove from heat.
- 5.While the vegetables cook, heat the remaining 15ml of olive oil in a separate pan over medium-high heat. Carefully place the lamb koftas in the pan and cook for 7-9 minutes, turning every 2 minutes, until browned on all sides and cooked through.
- 6.Stir the remaining fresh parsley, mint, and the juice of half a lemon into the vegetable 'couscous'. Season to taste with salt and pepper. Serve the hot koftas immediately over the bed of vegetable 'couscous' with a final squeeze of lemon juice.
Nährwertinformationen
Warum dieses Rezept
This is a nutrient-dense, paleo-friendly meal. Lamb provides high-quality protein and iron, while sweet potatoes offer complex carbs and fiber for sustained energy. The vegetable 'couscous' is rich in vitamins and antioxidants, making it a balanced dish.
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