eCook Meal
LAMB KOFTAS
with a nourishing mash of garden peas, feta & crispy chickpeas
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R260.96
for 4 servings · R65.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Free-Range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Danish-Style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
-
Peas needs 600 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 80% of packR34.39
-
Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Lamb Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Garlic, Green Leaves, Lamb Mince, NOMU Lamb Rub, Parsley, Pea, 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?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make LAMB KOFTAS?
Chickpeas, Feta, Garlic, Green Leaves, Lamb Mince, NOMU Lamb Rub, Parsley, Pea, Radish, Red Wine Vinegar
How many calories does LAMB KOFTAS have?
calories
How much fat content does LAMB KOFTAS have?
grams