Baharat Lamb Koftas
With FIg & Balsamic Sauce
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The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
125
Baby Plum Tomatoes
1
Garlic Clove
1
Red Onion
1
Dried Oregano
10
Panko Breadcrumbs
1
Baharat Spice Mix
Baharat
200
Lamb Mince
24
Balsamic Vinegar
(Contains Sulphites)
40
Fig Jam
40
Wild Rocket
Not included in your delivery
1
Olive Oil for the Dressing
2
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop the potato on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Half, peel and chop the red onion into 2cm chunks. When the potatoes are halfway through cooking, add the onion and dried oregano to the tray, toss to coat and roast in your oven for the remaining time.
Pop the panko breadcrumbs into a medium bowl. Add the water (see ingredients for amount) and the baharat spice. Season with salt and pepper and mix together. Add the garlic and lamb mince and mix with your hands until combined. and shape into 4 sausage shapes per person. Flatten to make koftas and pop onto a plate. IMPORTANT: Wash your hands after handling raw meat.
Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the koftas and cook turning frequently until browned all over and crsip, 8-10 mins. IMPORTANT: The lamb is cooked when it is no longer pink in the middle. Pop the koftas onto a plate and cover with foil to keep warm. Drain the fat from the pan and add half the balsamic vinegar and all the fig jam, bring to a boil and remove from the heat. Add a splash of water if it needs it.
In a small bowl, combine the oil for the dressing (see ingredients for amount) the remaining balsamic vinegar and a pinch of salt. Pop the tomatoes and rocket in the bowl and mix well to dress.
Share the potatoes between you plates, place the salad and koftas alongside. Pour the balsamic fig sauce over the koftas and enjoy!
