Grass-Fed Lamb Kofta
with Minty Fennel & Ras el Hanout Mayo
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
There are countless shapes and forms of kofta, all of them delicious. Ground lamb and rich ras el hanout spices result in irresistible browned patties, served over golden rice. Fresh lemon and mint emanate from each plate, along with the delicate anise flavour of fennel and sun-sweet raisins.
We will send you:
- 250g Grass-fed ground lamb (raised without antibiotics, no added hormones)
- 14g Mint
- 1 Fennel bulb
- 1 Lemon
- 2 Garlic cloves
- 30g Raisins
- 30ml Mayonnaise
- 160g White rice
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Eggs • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
Total Fat
38 g
Saturated Fat
10 g
Sodium
190 mg
Total Carb
99 g
Sugars
19 g
Protein
33 g
Fibre
10 g
Preparation
Make the golden rice
- Zest the lemon.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the raisins, ½ the garlic, ½ the lemon zest and ⅓ of the red ras el hanout; stir well.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, cut the lemon into 6 wedges.
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Pick the mint leaves off the stems; roughly chop the leaves.
- In a small bowl, combine the mayo, ½ the remaining red ras el hanout, the juice of ⅓ of the lemon wedges and S&P.
Prepare & cook the kofta
- In a large bowl, combine the lamb, remaining garlic, lemon zest and red ras el hanout, and S&P.
- Form into 6 oval shaped patties (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the kofta* and cook, partially covered, turning occasionally, 8 to 12 min., until cooked through.
Make the salad
- Meanwhile, in a large bowl, combine the juice of ½ the remaining lemon wedges, a drizzle of oil and S&P.
- Add the fennel, ½ the mint and the remaining raisins; toss well.
Plate your dish
- Divide the golden rice between your plates.
- Top with the kofta and salad.
- Top the kofta with the ras el hanout mayo.
- Garnish with the remaining lemon wedges and mint. Bon appétit!
Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.
*Health Canada recommends cooking ground lamb to a minimum internal temperature of 71°C.
