These Middle Eastern Lamb Kofta taste exactly like your favourite takeaway, except perhaps even moister and more delicious! The meatballs are absolutely packed with flavour and are so quick to make. If you don't have a Thermomix you can even make the lamb kofta by hand.
Lamb Kofta w Lentil Rice
Middle Eastern Spice Mix
- 2 teaspoon smoked paprika
- 1 teaspoon fennel seeds
- 2 star anise
- 5 gm cassia or cinnamon bark
- 2 teaspoon coriander seed
- 2 teaspoon cumin seed
- ½ teaspoon black peppercorn
- 1 ½ teaspoon salt
- 270 gm onion
- 4 cloves garlic
- 3 TBS fresh coriander
- 1 egg
- ½ cup breadcrumbs
- 500 gm lamb mince
- 1 ½ TBS Middle Eastern Spice Mix
- oil to fry
- 350 gm brown rice
- 1000 gm vegetable or chicken stock
- 6 teaspoon Middle Eastern Spice Mix
- 300 gm hot water
- 420 gm can lentils rinse and drain
- juice from 1 lemon
- 100 gm crumbed feta
- 1 bunch coriander Use the remainder of the bunch leftover from making the kofta
Middle Eastern Spice Mix
- Place the smoked paprika into a small sealable jar.
- Add all the remaining whole spices, salt and peppercorns to the TM bowl.
- Mill 1 min/Speed 9.
- Add the milled spices to the smoked paprika. Shake the jar to combine.
- Add quartered onion, garlic and coriander to the TM bowl.
- Chop 5 sec/Speed 9.
- Add the egg and 1 ½ TBS of the Middle Easter Spice mix to the TM bowl.
- Combine 5 sec/Speed 5.
- Add the breadcrumbs and lamb to the mixture.
- Use the dough setting. 1 minute.
- Remove the kofta mixture from the bowl and shape onto kebab skewers.
- Fry the kofta in a pan with olive oil over a very low heat.
- Place the rice in the internal steaming basket.
- Thoroughly rinse the rice under hot running water.
- Add the stock and Middle Eastern spice mix to the TM Bowl.
- Place the drained rice (in the internal steaming basket) into the TM bowl.
- Cook for 20 min/100 degrees/Speed 4.
- Add 300gm hot water. Cook for a further 20min/100 degrees/Speed 4.
- Pour the cooking stock into the ThermoServer, tip the rice out of the steaming basket and into the cooking stock in the ThermoServer. Replace the lid of the Thermoserver and allow the rice to stand for 20-30 minutes. This will complete the cooking process of the rice.
- Once the rice is tender, drain off any remaining stock.
- Return the rice to the ThermoServer.
- Chop the coriander.
- Add the drained lentils, lemon juice, chopped coriander and feta to the rice.
- Gently combine the lentil rice ingredients and serve.
I've served the lamb kofta with a high fibre lentil and brown rice dish as a main meal. The lentil rice uses the same spice mix as the lamb kofta, so the flavours are intensified. I've added a little bit of lemon juice, coriander and feta to the lentil rice, which I think makes it super delicious and the perfect match for the lamb.
To take the meal to the next level you can flame a wrap over the hot plate and smear homemade baba ganoush or hummus over the bread.
While everyone else is giving up grains, beans and legumes aka carbohydrates, I'm embracing them. I've never been a trend setter but I'm not usually the first to buck the system either. My problem is fibre keeps you full and I get HANGRY! Also, I'm not just feeding me, I'm feeding good gut microbes that want me to eat insoluble fibre, soluble fibre and resistant starch.
The research about gut microbes may be reasonably new but I have always known that when my fibre intake goes down, I get hungry and I put on weight. Happily, my favourite foods are high in fibre. Also, some of the best snacks coming out at the moment are being developed to be high fibre and probiotic.
Did I mention that pro-biotic and pre-biotic is the way you get your gut working for you?? Research is looking at the correlation between weight gain and the types of microbes which are living in an individual's gut. The research is relatively new, but we're just starting to learn about the eco-system in our bellies.
For the record, I am not a dietician, a nutritionist or a practitioner of any kind. I'm somebody who likes to read research and eat foods in the most natural, or least processed state. If you take a look at my recipes you will notice I'm happy to eat decadent desserts, vegan meals, regular family meals and everything in between. Although I am trying to increase the fibre in these dishes.
What are your thoughts on the various diets around today? Do you have a method for keeping the scales on the friendly side?
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