One-Pan Baked Lamb Kofta and Tomatoes

Name: One-Pan Baked Lamb Kofta and Tomatoes with Rice and Mint Yogurt
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lamb Mince; 30 Grams of Tomato paste; 2 Grams of Arabic mix masala; 2 Grams of Curry powder; 2 Grams of Smoked paprika powder; 1 Tsp of Black pepper; 1 Piece of Chicken stock cube; 2 Piece of Tomatoes; 20 Grams of Pomegranate molasses; 1 Tbsp of Olive oil; 1 Piece of Garlic cloves; 1 Piece of Red onion; 1 Piece of Red pepper; 1 Piece of Large green chilli; 15 Grams of Fresh parsley; 150 Grams of Long grain rice; 0 Tsp of Salt; 300 ML of Water; 10 Grams of Fresh mint; 170 Grams of Natural yogurt; 0 Tsp of Salt; 1 Piece of Cucumber

with Rice and Mint Yogurt

No need to shape koftas in this deliciously simplified traybake; with warm Arabic spices, tangy pomegranate molasses, and creamy yogurt.

91 Reviews

Cals 931 · Prot 60 · Carbs 95 · Fat 38

Tips for Kids

Family Friendly

40 min

One-Pan Baked Lamb Kofta and Tomatoes with Rice and Mint Yogurt

No need to shape koftas in this deliciously simplified traybake; with warm Arabic spices, tangy pomegranate molasses, and creamy yogurt.

91 Reviews

Cals 931 · Prot 60 · Carbs 95 · Fat 38

Tips for Kids

Family Friendly

Ingredients

Kofta mixture

Lamb Mince

350 Grams

Tomato paste

30 Grams

Arabic mix masala

2 Grams

Curry powder

2 Grams

Smoked paprika powder

2 Grams

Black pepper

0.5 Tsp

Chicken stock cube 4*5*9*15*

1 Piece

Tomatoes

2 Piece

Pomegranate molasses

20 Grams

Olive oil

1 Tbsp

Kofta salsa

Garlic cloves

1 Piece

Red onion

1 Piece

Red pepper

1 Piece

Large green chilli

1 Piece

Fresh parsley

15 Grams

Rice

Long grain rice

150 Grams

Salt

0.3 Tsp

Water

300 ML

Mint yogurt

Fresh mint

10 Grams

Natural yogurt 4*

170 Grams

Salt

0.3 Tsp

To serve

Cucumber

1 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3896 / 931
Fats (g)	38.4
of which saturated (g)	17.1
Carbohydrates (g)	95
of which sugars (g)	18.6
Fibers (g)	7.6
Proteins (g)	60.2
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep salsa

Preheat the oven to 220°C/200°C fan.
Peel and chop the red onion in half (reserving the other half for the casserole). Peel the garlic.
Deseed the red pepper and chop into chunks.
Slice the large green chilli (spicy!) in half and remove the seeds.
Pick the parsley leaves.
To a food processor, add the ingredients and pulse 8-10 times until finely chopped - this is the kofta mix.

Tip! Alternatively, use a box grater and/or knife to finely chop everything.

2 Mix kofta

In a large mixing bowl, add the mince, tomato paste, arabic mix masala, curry powder, smoked paprika, a generous pinch of black pepper and the kofta mix.
Crumble the chicken stock cube on top, and knead the mixture well until fully combined and all the ingredients are distributed.

Tip! If cooking for kids, you may keep a portion of mince plain without the kofta ingredients to bake separately.

3 Bake casserole

Slice the tomatoes. Slice the reserved onion.
To a medium baking dish, add the kofta and use your hands to spread it towards the edges.
Top with the tomatoes and onion, drizzle with pomegranate molasses and olive oil.
Bake for 20-25 min until the meat has cooked through.
Turn on the grill. Bake the top for 5-7 min until the tomatoes are roasted and the sauce is bubbly and reduced.

Tip! During baking, the kofta and tomatoes will produce a delicious sauce for the rice!

4 Cook rice

Meanwhile, rinse and drain the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and rice is cooked.
Once cooked, remove the pot and keep covered until serving.

5 Make mint yogurt

Pick and finely chop the mint leaves.
In a small bowl, combine the yogurt, mint, a pinch of salt to taste.
Mix until smooth and set aside.
Slice the cucumber in half and into strips.

Tip! If cooking for kids, reserve a portion of plain yogurt to the side.

6 Serve

Slice the kofta into squares.
Serve the One-Pan Baked Lamb Kofta and Tomatoes over Rice, with extra sauce from the pan.
Top with the mint yogurt and serve with fresh cucumbers.