Kofta & Herb Rice

This is one pot cooking at its finest. Taking ever so delicious Kofta balls and cooking them in a fragrant & nourishing broth spiked rice. Served with all the trimmings – yoghurt, fresh herbs, chilli & sumac onions, this is every night deliciousness without the fuss.

We used Kofta from Harris Farm and made balls with it to keep it simple. The Baharat is also available there.

Serves 4

INGREDTIENTS

300g lamb kofta mince, rolled into 12 balls
3 tbsp olive oil

1 red onion, peeled
2 clove garlic, finely sliced
Sea salt, fresh ground black pepper
1 tbsp Baharat Lebanese spice mix
2 tbsp tomato paste
2 cups basmati rice
500ml GOOD BONES Beef Broth

2 cup picked coriander
1 cup picked mint
½ tsp sumac
1 large green chilli, sliced (optional)
1 cup natural yoghurt
1 lemon

METHOD

Heat a large shallow frying pan (big enough to cook the rice in) over medium heat, add 1 tbsp olive oil and the Kofta balls to brown off then transfer to a plate.

Cut the onion in half. Finely dice one half and finely slice the other.

Add the sliced onion to a bowl of iced water to soak for 5 minutes then drain well and set aside in a bowl.

Add the remaining oil to the pan and place over a medium heat. Add the diced onion and garlic with a pinch of salt. Cook this, stirring often until soft and translucent, about 5 minutes then add the spice mix, tomato paste and rice.

Cook for 1 minute, stirring, then add the broth and 1 ½ cups of water. Bring to a simmer, lightly season with salt and pepper then turn down and cook for 5 minutes until some of the liquid has been absorbed. Add the kofta balls into the rice, cover the pan and simmer over a low heat for 10 minutes, then turn off the heat and let it sit for 5 minutes.

Mix the sliced onion with the sumac, half the coriander, mint and chilli. Roughly chop the remaining coriander.

To serve, scatter the chopped coriander over the rice, spoon on the yoghurt and top with the herb & onion salad.