Ingredients

• 500g minced lamb
• 1 medium celeriac (approx. 600g), peeled and cubed
• 2 medium parsnips (approx. 300g), peeled and cubed
• 200g kale, tough stems removed and chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon ground cumin
• 3 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 lemon, for juice

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Place the cubed celeriac and parsnips in a large pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
2. 2.While the vegetables cook, combine the minced lamb, half of the chopped onion, half of the minced garlic, rosemary, cumin, salt, and pepper in a bowl. Mix thoroughly and form into 8-10 small, oval-shaped koftas.
3. 3.Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the koftas on all sides until golden brown, about 5-6 minutes. Transfer the skillet to the preheated oven to cook through for another 8-10 minutes.
4. 4.Drain the cooked celeriac and parsnips well. Return them to the pot and mash until smooth, adding 1 tablespoon of olive oil, salt, and pepper to create a creamy mash. Cover to keep warm.
5. 5.Using the same skillet from the koftas, add the remaining chopped onion and garlic and sauté for 2 minutes over medium heat until fragrant. Add the chopped kale and cook, stirring frequently, until wilted (about 4-5 minutes). Squeeze fresh lemon juice over the kale.
6. 6.To serve, spoon a generous amount of the celeriac-parsnip mash onto each plate. Top with the lamb koftas and serve the sautéed kale alongside.

Nutrition Information

Why this recipe