Lamb Kofta with Roasted Vegetables
Succulent spiced lamb meatballs with vibrant roasted vegetables.
⏱️ 55 min🍽️ Serves 1
🔥 480 kcal💪 32g protein🍚 30g carbs🥑 25g fat🌾 7g fibreper serving
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Ingredients
- 🐑500 g lamb mince
- 🧅1 onion, finely chopped
- 🧄2 cloves garlic, minced
- 🌿¼ cup fresh parsley, chopped
- 🌶️1 tsp ground cumin
- 🍚1 tsp ground coriander
- 🌶️½ tsp paprika
- 🌶️¼ tsp cayenne pepper
- 🥚1 egg large egg
- 🫑1 red bell pepper, chopped
- 🥒1 zucchini, chopped
- 🍅200 g cherry tomatoes
- 🫒2 tbsp olive oil
- 🧂½ tsp salt
- 🌶️¼ tsp black pepper
Pro tips
- Don't overmix the kofta mixture, as it can make the kofta tough.
- For extra flavor, add a pinch of cinnamon or allspice to the kofta mixture.
- Leftover kofta and vegetables can be stored in an airtight container in the fridge for up to 3 days.
Method
- 1Preheat oven to 200°C (400°F). In a large bowl, combine lamb mince, finely chopped onion, minced garlic, fresh parsley, cumin, coriander, paprika, cayenne pepper, egg, salt, and pepper. Mix well until just combined.
- 2Form the lamb mixture into 12-16 small kofta (oval-shaped meatballs).
- 3On a large baking sheet, toss the chopped red bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread in a single layer.
- 4Arrange the lamb kofta among the vegetables on the baking sheet.
- 5Roast for 25-30 minutes, or until the kofta are cooked through and the vegetables are tender and slightly caramelized, flipping halfway.
- 6Serve immediately, optionally with a side of couscous or yogurt dip.