Lamb Koftas in Tahini and Lemon Sauce

with Green Beans

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Low-Carb
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Low-Carb
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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 minutes. Add garlic and fry for 1-2 minutes. Transfer to a plate to cool. Once cooled, combine with lamb mince, cinnamon, cumin, coriander, paprika, cayenne, black pepper and salt. Massage the mixture well with your hands to that it becomes sticky and tender.

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2 Roast koftas

Preheat the oven to 200°C. 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 minutes.

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3 Make sauce

In a bowl, combine tahini, 3/4,5/6 Tbsp of lemon juice, 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 10 minutes. Take from the oven and sprinkle with chopped fresh parsley and sumac.

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5 Boil green beans

Meanwhile, rinse green beans and discard stems. Bring a pot of salted water to a boil and cook beans for about 5 minutes until crisp-tender. Drain. Serve with the koftas.

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 719 · Prot 43.7 · Carbs 27.3 · Fat 51.4

Ingredients

Number of people

Koftas

Lamb mince 400 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Cinnamon powder 1 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Paprika powder 2 Grams
Cayenne powder 1 Grams
Black pepper 0.5 Tsp
Salt 1 Tsp

Sauce

Tahini 80 Grams
Lemon 1 Pieces
Water 100 ML
Salt 0.5 Tsp

Side

Green beans 300 Grams

To serve

Fresh parsley 15 Grams
Sumac powder 3 Grams

Loaded with sublime Middle Eastern flavours.

Cooking Time: 35 min

Cals 719 · Prot 43.7 · Carbs 27.3 · Fat 51.4

Instructions

photo

1 Prep koftas

Peel and chop onion and garlic. Heat oil in a pan over medium-high heat. Fry onion for 5 minutes. Add garlic and fry for 1-2 minutes. Transfer to a plate to cool. Once cooled, combine with lamb mince, cinnamon, cumin, coriander, paprika, cayenne, black pepper and salt. Massage the mixture well with your hands to that it becomes sticky and tender.

photo

2 Roast koftas

Preheat the oven to 200°C. 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 minutes.

photo

3 Make sauce

In a bowl, combine tahini, 3/4,5/6 Tbsp of lemon juice, water and salt. Whisk until smooth.

photo

4 Add sauce and bake

Pour the sauce on the pre-roasted koftas. Continue baking for 10 minutes. Take from the oven and sprinkle with chopped fresh parsley and sumac.

photo

5 Boil green beans

Meanwhile, rinse green beans and discard stems. Bring a pot of salted water to a boil and cook beans for about 5 minutes until crisp-tender. Drain. Serve with the koftas.

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 400 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Cinnamon powder 1 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Paprika powder 2 Grams
Cayenne powder 1 Grams
Black pepper 0.5 Tsp
Salt 1 Tsp

Sauce

Tahini 80 Grams
Lemon 1 Pieces
Water 100 ML
Salt 0.5 Tsp

Side

Green beans 300 Grams

To serve

Fresh parsley 15 Grams
Sumac powder 3 Grams
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