Finger-Licking Lamb Koftas

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

4.9

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Milk (optional)
  • Butter (optional)
Photo of Finger-Licking Lamb Koftas
  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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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!

  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, 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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!

  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, 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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!

  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, 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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

Woolies Products in this dish

Photo of Bulk Diced Butternut 800 g

Bulk Diced Butternut 800 G

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Organic Chickpeas in Water 400 g

Organic Chickpeas In Water 400 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Green Beans 350 g

Green Beans 350 G

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Butternut Avg 900 g

Butternut Avg 900 G

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

Photo of Chickpeas in Brine 400 g

Chickpeas In Brine 400 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Sliced Green Beans 500 g

Sliced Green Beans 500 G

Photo of Butternut 2.5 kg

Butternut 2.5 Kg

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

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