Lamb and Spinach Kofta with Tomato Bulgur
Herby lamb kofta, grilled until charred at the edges, with juicy tomato bulgur and sharp mint yoghurt.
Ingredients
Serves 4- 500glamb mince
- 120gbaby spinach, finely chopped
- 1small onion, coarsely grated and squeezed dry
- 2garlic cloves, finely grated
- 20gflat-leaf parsley, finely chopped
- 2 tspground cumin
- 1 tspground coriander
- ½ tspground cinnamon
- 1 tbspolive oil, for brushing
- Fine salt, to taste
- Black pepper, to taste
- 1 tbspolive oil
- 2garlic cloves, thinly sliced
- 1× 400g tin chopped tomatoes
- 200mlhot vegetable stock
- 250gbulgur wheat
- 200gGreek yoghurt
- 30mllemon juice
- 2gfinely grated lemon zest
- 15gmint leaves, hand-torn into small pieces
Method
- Put the lamb, spinach, grated onion, grated garlic, parsley, cumin, coriander and cinnamon in a bowl. Season with fine salt and black pepper, then mix firmly with your hands until evenly combined. Shape into 8 short, thick kofta.
- Chill the kofta for 20 minutes until firm enough to hold their shape under the grill. While they chill, stir the Greek yoghurt with the lemon zest, lemon juice and torn mint; season lightly and set aside.
- Heat the grill to high. Put a medium saucepan over a medium heat with the olive oil for the bulgur, then add the sliced garlic and cook for 1 minute until fragrant but not coloured.
- Add the chopped tomatoes and cook for 5 minutes until reduced slightly and glossy. Stir in the hot stock and bulgur, season, then cover and simmer for 10 minutes until the grains are tender and most of the liquid has been absorbed.
- Take the bulgur off the heat and leave it covered for 5 minutes until fluffy and swollen. Loosen it with a fork; it should be juicy rather than dry.
- Brush the kofta with the remaining olive oil and arrange on a grill tray. Grill for 12-14 minutes until browned in patches, steaming hot at the centre and cooked through with no pink remaining, turning once halfway.
- Spoon the tomato bulgur onto warm plates and set two kofta alongside each portion. Add the lemon mint yoghurt generously over the top.
Per serving
- kcal
- 690
- protein
- 39.7g
- fibre
- 11.5g
- carbs
- 63.4g
- fat
- 32.5g
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