Ingredients

• 500g lean lamb mince
• 1 red onion
• 2 cloves garlic
• 150g quinoa
• 2 large tomatoes
• 1 cucumber
• 1 large bunch fresh parsley
• 1 small bunch fresh mint
• 200g plain low-fat yogurt
• 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions

1. 1.Rinse 150g of quinoa under cold water. In a medium saucepan, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
2. 2.While the quinoa cooks, prepare the koftas. In a large bowl, combine 500g lamb mince, half of the red onion (finely chopped), 2 minced garlic cloves, cumin, coriander, paprika, salt, and pepper. Mix well with your hands and form into 12-16 small oval shapes.
3. 3.Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook the koftas in batches for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
4. 4.For the tabbouleh, finely chop the tomatoes, cucumber, the remaining half of the red onion, parsley, and mint. In a large bowl, combine the chopped vegetables and herbs with the cooled quinoa.
5. 5.Dress the tabbouleh with the juice of half a lemon, 1 tablespoon of olive oil, and season with salt and pepper to taste. Toss gently to combine.
6. 6.To make the sauce, mix 200g of plain yogurt with 1 tablespoon of finely chopped mint and the juice of the remaining half lemon. Season with a pinch of salt.
7. 7.Serve the warm lamb koftas immediately with the quinoa tabbouleh and a dollop of the herbed yogurt sauce on the side.

Nutrition Information

Why this recipe