Ingredients

• 500g lean lamb mince
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 50g fresh parsley, chopped
• 25g fresh mint, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 200g quinoa
• 400ml water
• 1 large cucumber, finely diced
• 250g cherry tomatoes, quartered
• 100g pomegranate seeds
• Juice of 1 large lemon
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. 1.First, cook the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 400ml of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
2. 2.While the quinoa is cooking, prepare the koftas. In a large bowl, combine the lean lamb mince, finely chopped red onion, minced garlic, half of the chopped parsley and mint, ground cumin, coriander, salt, and pepper.
3. 3.Mix the kofta ingredients thoroughly with your hands until well combined. Divide the mixture into 12 equal portions and shape each into a small oval or sausage shape.
4. 4.Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Cook the koftas for 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through.
5. 5.To make the tabbouleh, combine the cooked quinoa, diced cucumber, quartered cherry tomatoes, pomegranate seeds, and the remaining fresh parsley and mint in a large serving bowl.
6. 6.In a small bowl, whisk together the lemon juice, 2 tablespoons of extra virgin olive oil, and a pinch of salt and pepper to create the dressing. Pour the dressing over the tabbouleh and toss gently to combine.
7. 7.Serve the warm lamb koftas immediately alongside the fresh quinoa tabbouleh.

Nutrition Information

Why this recipe