What are the main ingredients in Finger-Licking Lamb Koftas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

What is the nutritional information of Finger-Licking Lamb Koftas?

Calories: 1026, Carbs: 70 grams, Fat: grams, Protein: 60.2 grams, Sugar: 16.6 grams, Salt: 907 grams

How do I prepare Finger-Licking Lamb Koftas?

COOK THE KOFTAS: Return the pan to a medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). CREATE THE SIDE SALAD: In a salad bowl, combine the rinsed salad leaves, a drizzle of olive oil, the chopped cranberries, and the roasted chickpeas & green beans. READY, SET, BOIL: Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer until soft, 15-20 minutes. Drain and return to the pot. Add ½ the tahini, a splash of milk or water, a knob of butter (optional), and seasoning. Mash until smooth. DRESS IT UP: Place the lamb mince in a bowl with the sliced spring onion whites. Mix until well combined and season. Roll into 6 koftas. Loosen the remaining tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener. MMMOROCCAN MEAL: Plate up the tahini-butternut mash and top with the lamb koftas. Drizzle over the tahini lemon dressing. Side with the chickpea salad. Garnish with the crumbled feta, the spring onion greens, and picked parsley. What a masterpiece, Chef! I’LL FRY IF I WANT TO: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until crispy and caramel in colour, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add the sliced green beans and the NOMU rub. Season and set aside.

What should be prepared from my kitchen to make Finger-Licking Lamb Koftas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

Finger-Licking Lamb Koftas

Name: Finger-Licking Lamb Koftas
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Butter (optional)

These Middle Eastern flavours are sure to tantalise your taste buds! Juicy lamb koftas are served alongside nutty tahini butternut mash. Crunchy green beans are accompanied by crispy chickpeas, creamy feta, fresh mint & a salad leaf & cranberry salad.

Finger-Licking Lamb Koftas

with tahini butternut mash, green beans & cranberry salad

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut
Chickpeas
Danish-style Feta
Dried Cranberries
Free-range Lamb Mince
Fresh Parsley
Green Beans
Lemon Juice
NOMU Moroccan Rub
Salad Leaves
Spring Onion
Spring Onions
Tahini

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Butter (optional)

Serves 1

READY, SET, BOIL
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer until soft, 10-15 minutes. Drain and return to the pot. Add ½ the tahini, a splash of milk or water, a knob of butter (optional), and seasoning. Mash until smooth.
DRESS IT UP
Place the lamb mince in a bowl with the sliced spring onion whites. Mix until well combined and season. Roll into 3 koftas. Loosen the remaining tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until crispy and caramel in colour, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add the sliced green beans and the NOMU rub. Season and set aside.
COOK THE KOFTAS
Return the pan to a medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour).
CREATE THE SIDE SALAD
In a salad bowl, combine the rinsed salad leaves, a drizzle of olive oil, the chopped cranberries, and the roasted chickpeas & green beans.
MMMOROCCAN MEAL
Plate up the tahini-butternut mash and top with the lamb koftas. Drizzle over the tahini lemon dressing. Side with the chickpea salad. Garnish with the crumbled feta, the spring onion greens, and picked parsley. What a masterpiece, Chef!

Butternut - 250g
Tahini - 25ml
Free-range Lamb Mince - 150g
Spring Onion - 1
Lemon Juice - 15ml
Chickpeas - 60g
Green Beans - 80g
NOMU Moroccan Rub - 10ml
Salad Leaves - 20g
Dried Cranberries - 10g
Danish-style Feta - 30g
Fresh Parsley - 4g

Download the Recipe

Serves 2

READY, SET, BOIL
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer until soft, 15-20 minutes. Drain and return to the pot. Add ½ the tahini, a splash of milk or water, a knob of butter (optional), and seasoning. Mash until smooth.
DRESS IT UP
Place the lamb mince in a bowl with the sliced spring onion whites. Mix until well combined and season. Roll into 6 koftas. Loosen the remaining tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until crispy and caramel in colour, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add the sliced green beans and the NOMU rub. Season and set aside.
COOK THE KOFTAS
Return the pan to a medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour).
CREATE THE SIDE SALAD
In a salad bowl, combine the rinsed salad leaves, a drizzle of olive oil, the chopped cranberries, and the roasted chickpeas & green beans.
MMMOROCCAN MEAL
Plate up the tahini-butternut mash and top with the lamb koftas. Drizzle over the tahini lemon dressing. Side with the chickpea salad. Garnish with the crumbled feta, the spring onion greens, and picked parsley. What a masterpiece, Chef!

Butternut - 500g
Tahini - 50ml
Free-range Lamb Mince - 300g
Spring Onion - 1
Lemon Juice - 30ml
Chickpeas - 120g
Green Beans - 160g
NOMU Moroccan Rub - 20ml
Salad Leaves - 40g
Dried Cranberries - 20g
Danish-style Feta - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 3

READY, SET, BOIL
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer until soft, 20-25 minutes. Drain and return to the pot. Add ½ the tahini, a splash of milk or water, a knob of butter (optional), and seasoning. Mash until smooth.
DRESS IT UP
Place the lamb mince in a bowl with the sliced spring onion whites. Mix until well combined and season. Roll into 9 koftas. Loosen the remaining tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until crispy and caramel in colour, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add the sliced green beans and the NOMU rub. Season and set aside.
COOK THE KOFTAS
Return the pan to a medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour).
CREATE THE SIDE SALAD
In a salad bowl, combine the rinsed salad leaves, a drizzle of olive oil, the chopped cranberries, and the roasted chickpeas & green beans.
MMMOROCCAN MEAL
Plate up the tahini-butternut mash and top with the lamb koftas. Drizzle over the tahini lemon dressing. Side with the chickpea salad. Garnish with the crumbled feta, the spring onion greens, and picked parsley. What a masterpiece, Chef!

Butternut - 750g
Tahini - 75ml
Free-range Lamb Mince - 450g
Spring Onions - 2
Lemon Juice - 45ml
Chickpeas - 180g
Green Beans - 240g
NOMU Moroccan Rub - 30ml
Salad Leaves - 60g
Dried Cranberries - 30g
Danish-style Feta - 90g
Fresh Parsley - 12g

Download the Recipe

Serves 4

READY, SET, BOIL
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer until soft, 20-25 minutes. Drain and return to the pot. Add ½ the tahini, a splash of milk or water, a knob of butter (optional), and seasoning. Mash until smooth.
DRESS IT UP
Place the lamb mince in a bowl with the sliced spring onion whites. Mix until well combined and season. Roll into 12 koftas. Loosen the remaining tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until crispy and caramel in colour, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add the sliced green beans and the NOMU rub. Season and set aside.
COOK THE KOFTAS
Return the pan to a medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour).
CREATE THE SIDE SALAD
In a salad bowl, combine the rinsed salad leaves, a drizzle of olive oil, the chopped cranberries, and the roasted chickpeas & green beans.
MMMOROCCAN MEAL
Plate up the tahini-butternut mash and top with the lamb koftas. Drizzle over the tahini lemon dressing. Side with the chickpea salad. Garnish with the crumbled feta, the spring onion greens, and picked parsley. What a masterpiece, Chef!