A creative and flavorful Paleo dish featuring spiced lamb koftas sweetened with apricot, served with a refreshing grain-free tabbouleh made from cauliflower rice, fresh herbs, and vegetables.
Ingredients
- 400g ground lamb
- 50g dried apricots, finely chopped
- 1 medium red onion, finely diced
- 2 cloves garlic, minced
- 1 small head cauliflower (approx. 500g)
- 150g cherry tomatoes, quartered
- 1/2 cucumber, finely diced
- 1 large handful fresh parsley, chopped
- 1 small handful fresh mint, chopped
- 60ml extra virgin olive oil
- 1 lemon, juiced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper to taste
Instructions
- 1.Prepare the koftas. In a bowl, mix ground lamb, chopped apricots, half the diced red onion, minced garlic, cumin, coriander, cinnamon, salt, and pepper. Form into 8 oval-shaped koftas.
- 2.Cook the koftas. Heat 30ml of olive oil in a large pan over medium-high heat. Cook the koftas for 8-10 minutes, turning occasionally, until browned all over and cooked through.
- 3.Make the tabbouleh base. While the koftas cook, grate the cauliflower or pulse it in a food processor until it has a rice-like consistency. Transfer to a large serving bowl.
- 4.Assemble the tabbouleh. Add the quartered tomatoes, diced cucumber, remaining red onion, chopped parsley, and mint to the cauliflower rice.
- 5.Dress and serve. In a small bowl, whisk together the lemon juice and the remaining 30ml of olive oil with salt and pepper. Pour the dressing over the tabbouleh, toss well, and serve immediately alongside the warm koftas.
Nutrition Information
Why this recipe
This recipe is a nutritious, balanced Paleo meal. It provides high-quality protein from lamb and is rich in fiber, vitamins, and minerals from cauliflower, tomatoes, and fresh herbs, supporting muscle health and digestion without any grains or refined sugars.
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