Ingrédients

• 300g lean minced lamb
• 150g quinoa
• 1 small red onion
• 2 cloves garlic
• 1 lemon
• 30g tahini
• 15ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Handful of fresh parsley
• Handful of fresh mint
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Rinse 150g of quinoa under cold water. Add it to a small pot with 300ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
2. 2.While the quinoa cooks, prepare the koftas. In a mixing bowl, combine the 300g minced lamb, one finely minced garlic clove, half of the finely chopped red onion, cumin, coriander, paprika, salt, and pepper.
3. 3.Mix the kofta ingredients thoroughly with your hands and shape the mixture into 6-8 small, oval patties.
4. 4.Heat 15ml of olive oil in a large non-stick pan over medium-high heat. Carefully place the koftas in the pan and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
5. 5.For the sauce, whisk together 30g of tahini, the juice of half a lemon, the remaining minced garlic clove, and 2-3 tablespoons of water in a small bowl until you have a smooth, pourable consistency. Season with salt.
6. 6.Once the quinoa is cooked, fluff it with a fork. Stir in the remaining chopped red onion, the finely chopped fresh parsley and mint, and the juice from the other half of the lemon.
7. 7.To serve, divide the herbed quinoa between two plates, top with the lamb koftas, and drizzle generously with the lemon-tahini sauce.

Informations nutritionnelles

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