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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for LAMB KOFTAS?
The preparation time for LAMB KOFTAS with a nourishing mash of garden peas, feta & crispy chickpeas is between 30 and 40 minutes.
What is the total time required to make LAMB KOFTAS with a nourishing mash of garden peas, feta & crispy chickpeas?
The total time required to make LAMB KOFTAS with a nourishing mash of garden peas, feta & crispy chickpeas is between 35 and 45 minutes.
How many servings does LAMB KOFTAS provide?
4 servings
What are the main ingredients in LAMB KOFTAS?
Chickpeas, Danish-style Feta, Free-range Lamb Mince, Fresh Parsley, Garlic Clove, Green Leaves, NOMU Lamb Rub, Peas, Radish, Red Wine Vinegar
What is the nutritional information of LAMB KOFTAS?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare LAMB KOFTAS?
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. 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! 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.
What should be prepared from my kitchen to make LAMB KOFTAS?
Chickpeas, Danish-style Feta, Free-range Lamb Mince, Fresh Parsley, Garlic Clove, Green Leaves, NOMU Lamb Rub, Peas, Radish, Red Wine Vinegar
How many calories does LAMB KOFTAS have?
calories
How much fat content does LAMB KOFTAS have?
grams
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