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
Finger-Licking Lamb Koftas
with tahini butternut mash, green beans & cranberry salad
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Finger-Licking Lamb Koftas?
The preparation time for Finger-Licking Lamb Koftas with tahini butternut mash, green beans & cranberry salad is between 30 and 45 minutes.
What is the total time required to make Finger-Licking Lamb Koftas with tahini butternut mash, green beans & cranberry salad?
The total time required to make Finger-Licking Lamb Koftas with tahini butternut mash, green beans & cranberry salad is between 45 and 60 minutes.
How many servings does Finger-Licking Lamb Koftas provide?
4 servings
What are the main ingredients in Finger-Licking Lamb Koftas?
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
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?
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
How many calories does Finger-Licking Lamb Koftas have?
1026 calories
How much fat content does Finger-Licking Lamb Koftas have?
grams
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