Ingredients

• 500g ground lamb
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 30g fresh mint, chopped
• 30g fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 300g carrots
• 300g parsnips
• 300g beetroots
• 3 tablespoons olive oil
• 200g quinoa
• 400ml water or vegetable broth
• 1 lemon, for juice

Instructions

1. 1.Preheat your oven to 200°C. Chop the carrots, parsnips, and beetroots into 2-3cm cubes. On a large baking tray, toss the vegetables with 2 tablespoons of olive oil, salt, and pepper. Roast for 30-35 minutes, until tender and lightly caramelized.
2. 2.While the vegetables roast, rinse the quinoa thoroughly under cold water. In a medium pot, combine the rinsed quinoa and 400ml of water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
3. 3.In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped mint, chopped parsley, cumin, coriander, salt, and pepper. Use your hands to mix gently until all ingredients are just combined.
4. 4.Divide the lamb mixture into 12 equal portions and shape each one into a small, oval kofta.
5. 5.Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the koftas in the pan and cook for 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through.
6. 6.To serve, divide the quinoa and roasted root vegetables among four plates. Arrange the lamb koftas on top, squeeze fresh lemon juice over everything, and garnish with a little extra parsley if desired.

Nutrition Information

Why this recipe