Flavorful lamb koftas seasoned with warm Moroccan spices, served alongside a refreshing, grain-free tabbouleh made with cauliflower, fresh herbs, and a zesty lemon dressing. A creative and satisfying paleo meal.
Ingredients
- 500g ground lamb
- 1 large head of cauliflower
- 1 bunch fresh parsley, finely chopped
- 1 bunch fresh mint, finely chopped
- 1 small red onion, finely diced
- 250g cherry tomatoes, quartered
- 1 cucumber, finely diced
- 2 cloves garlic, minced
- 1 lemon, juiced
- 60ml extra virgin olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper to taste
Instructions
- 1.To make the koftas, combine the ground lamb, half of the minced garlic, half of the chopped parsley, cumin, coriander, paprika, cinnamon, salt, and pepper in a large bowl. Mix well with your hands and form into 12 small, oval-shaped patties.
- 2.For the tabbouleh, cut the cauliflower into florets and pulse in a food processor until it resembles coarse grains. Transfer to a large bowl. Alternatively, you can use a box grater.
- 3.To the cauliflower, add the remaining chopped parsley, all the chopped mint, the diced red onion, quartered cherry tomatoes, and diced cucumber. Toss gently to combine.
- 4.In a small bowl, whisk together the olive oil, lemon juice, remaining minced garlic, salt, and pepper to create the dressing. Pour over the cauliflower mixture and toss until well-coated.
- 5.Heat a large skillet or grill pan over medium-high heat. Cook the lamb koftas for 4-5 minutes per side, or until browned and cooked through to your desired doneness.
- 6.Serve the warm lamb koftas immediately alongside the fresh cauliflower tabbouleh.
Nutrition Information
Why this recipe
This recipe is a nutrient-dense, paleo-friendly meal. It provides high-quality protein from lamb for muscle support and is rich in fiber, vitamins, and antioxidants from cauliflower and fresh herbs, supporting digestive health and overall wellness.
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