Lamb Koftas in Tahini and Lemon Sauce

with Green Beans

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Instructions

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1 Prep koftas

Peel and chop onion and garlic. Heat oil in a pan over medium-high heat. Fry onion for 5 min. Add garlic and fry for 1-2 min. Transfer to a plate to cool. Once cooled, combine with lamb mince, garam masala, cumin, coriander, paprika, chilli powder (adjusting to your liking), black pepper and salt. Knead with clean hands for 3-5 min.

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2 Roast koftas

Preheat the oven to 200°C/180°C fan. Grease an oven casserole lightly. With oiled hands, form the meat mixture into long koftas and place in the casserole. Bake in the oven for 10 min.

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3 Make sauce

In a bowl, combine tahini, 3/4/5 Tbsp of lemon juice, the measured water, and salt. Whisk until smooth.

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4 Add sauce and bake

Pour the sauce on the pre-roasted koftas. Continue baking for 5 min. Take from the oven and sprinkle with chopped fresh parsley and sumac.

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5 Boil green beans

Meanwhile, rinse and trim the green beans. Bring a pot of salted water to a boil and add the beans. Cook for 5 min until tender. Drain. 

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6 Serve

Serve the lamb and tahini koftas with the green beans.

Tips for fussy eaters

Separate a batch of the meat and keep the spices mild. Fry to meatballs on a pan without sauce. Serve with rice or pasta. Add some veggies on the side.

Pro tip

The leftovers make for a great sandwich filling or a rice dish the next day.

Loaded with sublime Middle Eastern flavours.

Cooking Time: 35 min

Cals 585 · Prot 41 · Carbs 22 · Fat 42

Gluten-Free

Dairy-Free

Ingredients

Number of people

Koftas

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Garam masala 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Paprika powder 2 Grams
Chipotle powder 2 Grams
Black pepper 0.5 Tsp
Salt 1 Tsp

Sauce

Tahini 60 Grams
Lemon 1 Piece
Water 60 ML
Salt 0.5 Tsp

Side

Green beans 250 Grams

To serve

Fresh parsley 15 Grams
Sumac 2 Grams

Loaded with sublime Middle Eastern flavours.

Cooking Time: 35 min

Cals 585 · Prot 41 · Carbs 22 · Fat 42

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep koftas

Peel and chop onion and garlic. Heat oil in a pan over medium-high heat. Fry onion for 5 min. Add garlic and fry for 1-2 min. Transfer to a plate to cool. Once cooled, combine with lamb mince, garam masala, cumin, coriander, paprika, chilli powder (adjusting to your liking), black pepper and salt. Knead with clean hands for 3-5 min.

photo

2 Roast koftas

Preheat the oven to 200°C/180°C fan. Grease an oven casserole lightly. With oiled hands, form the meat mixture into long koftas and place in the casserole. Bake in the oven for 10 min.

photo

3 Make sauce

In a bowl, combine tahini, 3/4/5 Tbsp of lemon juice, the measured water, and salt. Whisk until smooth.

photo

4 Add sauce and bake

Pour the sauce on the pre-roasted koftas. Continue baking for 5 min. Take from the oven and sprinkle with chopped fresh parsley and sumac.

photo

5 Boil green beans

Meanwhile, rinse and trim the green beans. Bring a pot of salted water to a boil and add the beans. Cook for 5 min until tender. Drain. 

photo

6 Serve

Serve the lamb and tahini koftas with the green beans.

Tips for fussy eaters

Separate a batch of the meat and keep the spices mild. Fry to meatballs on a pan without sauce. Serve with rice or pasta. Add some veggies on the side.

Pro tip

The leftovers make for a great sandwich filling or a rice dish the next day.

Ingredients

Number of people

Koftas

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Garam masala 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Paprika powder 2 Grams
Chipotle powder 2 Grams
Black pepper 0.5 Tsp
Salt 1 Tsp

Sauce

Tahini 60 Grams
Lemon 1 Piece
Water 60 ML
Salt 0.5 Tsp

Side

Green beans 250 Grams

To serve

Fresh parsley 15 Grams
Sumac 2 Grams
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