Koftas are spiced meatballs popular in Indian, Middle Eastern, Balkan, and Central Asian cuisines. Here, we’ve used karoo lamb mince, fresh herbs, and fragrant spices for a juicy, sizzling meatball feast.
LAMB KOFTAS
LAMB KOFTAS
with a nourishing mash of garden peas, feta & crispy chickpeas
Hands on Time: 30 - 40 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Chickpeas
- Danish-style Feta
- Free-range Lamb Mince
- Fresh Parsley
- Garlic Clove
- Green Leaves
- NOMU Lamb Rub
- Peas
- Radish
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
TOASTY CHICKPEAS
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour.
PICKLE THE RADISH
Place the red wine vinegar in a bowl with 2 tsp of water. Add ½ tsp of a sweetener of choice and mix until combined or dissolved. Add the sliced radish, toss to coat, and set aside to pickle until serving.
KOFTA TIME
Boil the kettle. Place the lamb mince in a bowl with the grated garlic, the Lamb Rub, three-quarters of the chopped parsley, and some seasoning. Mix well to combine and shape into 2-3 koftas. Place a grill pan or nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the koftas for 2-3 minutes in total, shifting as they colour, until browned but not cooked through. Remove from the pan on completion and place on a lightly greased baking tray. Bake in the oven for 4-5 minutes until cooked and glossy.
PEA & FETA MASH
When the chickpeas are finished roasting, place the peas in a bowl and submerge in boiling water for 2-3 minutes until heated through. Drain on completion and return to the bowl. Add in three-quarters of the roast chickpeas, half of the drained feta, and a drizzle of olive oil. Mash with a fork or masher until it forms a chunky smash. Season to taste and set aside for serving.
FINISH YOUR SALAD
Just before serving, remove the radish slices from the pickling liquid and toss with the rinsed baby spinach, a drizzle of olive oil, and some seasoning. If you’d like, reserve the pickling liquid for another use.
GET READY TO CHOW DOWN!
Start with a generous mound of rustic pea and feta smash. Top with the juicy lamb koftas and plate the fresh salad on the side. Crumble over the remaining feta and scatter with the remaining roast chickpeas. Garnish with the remaining chopped parsley and eat up, Chef!
Chickpeas - 60g
Red Wine Vinegar - 10ml
Radish - 20g
Free-Range Lamb Mince - 150g
Garlic Clove - 1
Fresh Parsley - 4g
NOMU Lamb Rub - 5ml
Peas - 150g
Danish-Style Feta - 50g
Green Leaves - 20g
TOASTY CHICKPEAS
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour.
PICKLE THE RADISH
Place the red wine vinegar in a bowl with 1 tbsp of water. Add 1 tsp of a sweetener of choice and mix until combined or dissolved. Add the sliced radish, toss to coat, and set aside to pickle until serving.
KOFTA TIME
Boil the kettle. Place the lamb mince in a bowl with the grated garlic, the Lamb Rub, three-quarters of the chopped parsley, and some seasoning. Mix well to combine and shape into 2-3 koftas per portion. Place a grill pan or nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the koftas for 2-3 minutes in total, shifting as they colour, until browned but not cooked through. Remove from the pan on completion and place on a lightly greased baking tray. Bake in the oven for 4-5 minutes until cooked and glossy.
PEA & FETA MASH
When the chickpeas are finished roasting, place the peas in a large bowl and submerge in boiling water for 2-3 minutes until heated through. Drain on completion and return to the bowl. Add in three-quarters of the roast chickpeas, half of the drained feta, and a drizzle of olive oil. Mash with a fork or masher until it forms a chunky smash. Season to taste and set aside for serving.
FINISH YOUR SALAD
Just before serving, remove the radish slices from the pickling liquid and toss with the rinsed baby spinach, a drizzle of olive oil, and some seasoning. If you’d like, reserve the pickling liquid for another use.
GET READY TO CHOW DOWN!
Start with a generous mound of rustic pea and feta smash. Top with the juicy lamb koftas and plate the fresh salad on the side. Crumble over the remaining feta and scatter with the remaining roast chickpeas. Garnish with the remaining chopped parsley and eat up, Chef!
Chickpeas - 120g
Red Wine Vinegar - 20ml
Radish - 40g
Free-Range Lamb Mince - 300g
Garlic Clove - 2
Fresh Parsley - 8g
NOMU Lamb Rub - 10ml
Peas - 300g
Danish-Style Feta - 100g
Green Leaves - 40g
TOASTY CHICKPEAS
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour.
PICKLE THE RADISH
Place the red wine vinegar in a bowl with 1 tbsp of water. Add 1 tsp of a sweetener of choice and mix until combined or dissolved. Add the sliced radish, toss to coat, and set aside to pickle until serving.
KOFTA TIME
Boil the kettle. Place the lamb mince in a bowl with the grated garlic, the Lamb Rub, three-quarters of the chopped parsley, and some seasoning. Mix well to combine and shape into 2-3 koftas per portion. Place a grill pan or nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the koftas for 2-3 minutes in total, shifting as they colour, until browned but not cooked through. Remove from the pan on completion and place on a lightly greased baking tray. Bake in the oven for 4-5 minutes until cooked and glossy.
PEA & FETA MASH
When the chickpeas are finished roasting, place the peas in a large bowl and submerge in boiling water for 2-3 minutes until heated through. Drain on completion and return to the bowl. Add in three-quarters of the roast chickpeas, half of the drained feta, and a drizzle of olive oil. Mash with a fork or masher until it forms a chunky smash. Season to taste and set aside for serving.
FINISH YOUR SALAD
Just before serving, remove the radish slices from the pickling liquid and toss with the rinsed baby spinach, a drizzle of olive oil, and some seasoning. If you’d like, reserve the pickling liquid for another use.
GET READY TO CHOW DOWN!
Start with a generous mound of rustic pea and feta smash. Top with the juicy lamb koftas and plate the fresh salad on the side. Crumble over the remaining feta and scatter with the remaining roast chickpeas. Garnish with the remaining chopped parsley and eat up, Chef!
Chickpeas - 120g
Red Wine Vinegar - 20ml
Radish - 40g
Free-Range Lamb Mince - 300g
Garlic Clove - 2
Fresh Parsley - 8g
NOMU Lamb Rub - 10ml
Peas - 300g
Danish-Style Feta - 100g
Green Leaves - 40g
TOASTY CHICKPEAS
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour.
PICKLE THE RADISH
Place the red wine vinegar in a bowl with 2 tbsp of water. Add 2 tsp of a sweetener of choice and mix until combined or dissolved. Add the sliced radish, toss to coat, and set aside to pickle until serving.
KOFTA TIME
Boil the kettle. Place the lamb mince in a bowl with the grated garlic, the Lamb Rub, three-quarters of the chopped parsley, and some seasoning. Mix well to combine and shape into 2-3 koftas per portion. Place a grill pan or nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the koftas for 2-3 minutes in total, shifting as they colour, until browned but not cooked through. Remove from the pan on completion and place on a lightly greased baking tray. Bake in the oven for 4-5 minutes until cooked and glossy.
PEA & FETA MASH
When the chickpeas are finished roasting, place the peas in a large bowl and submerge in boiling water for 2-3 minutes until heated through. Drain on completion and return to the bowl. Add in three-quarters of the roast chickpeas, half of the drained feta, and a drizzle of olive oil. Mash with a fork or masher until it forms a chunky smash. Season to taste and set aside for serving.
FINISH YOUR SALAD
Just before serving, remove the radish slices from the pickling liquid and toss with the rinsed baby spinach, a drizzle of olive oil, and some seasoning. If you’d like, reserve the pickling liquid for another use.
GET READY TO CHOW DOWN!
Start with a generous mound of rustic pea and feta smash. Top with the juicy lamb koftas and plate the fresh salad on the side. Crumble over the remaining feta and scatter with the remaining roast chickpeas. Garnish with the remaining chopped parsley and eat up, Chef!
Chickpeas - 240g
Red Wine Vinegar - 40ml
Radish - 80g
Free-Range Lamb Mince - 600g
Garlic Clove - 3
Fresh Parsley - 15g
NOMU Lamb Rub - 20ml
Peas - 600g
Danish-Style Feta - 200g
Green Leaves - 80g
Woolies Products in this dish
