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Lamb kofta with rice
Also known as كفتة · lamb kefta · kofta kebab with rice · lamb kofta rice plate
Minced lamb with onion and parsley, grilled on a skewer until charred outside and still juicy within. Warm-spiced, salty, eaten with rice.
Typical serving
680 kcal
usually 540–850 kcal
| 38 g | |
| 60 g | |
| 32 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- skewers, or a very hot griddle
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300glamb mince
- 150gbasmati rice
- 1onion
- 1 handfulflat parsley
- 2 tspcumin, allspice and paprika
- 2tomatoes
Method
6 steps
chop · 6m
Grate the onion and squeeze the water out of it, chop the parsley fine.
fold · 4m
Knead everything into the mince for a full two minutes — worked properly it turns tacky and clings to a bare skewer without egg or breadcrumb.
rest · 30m walk away
Chilled thirty minutes, which is what stops it sliding off the skewer over the heat.
boil · 12m walk away
Rice on: rinsed, twice its volume of water, lid, lowest heat.
grill · 12m
Shaped around the skewers, onto fierce heat, turned once it releases. Tomatoes alongside until they blister.
finish · 2m
Rest two minutes off the heat, then onto the rice with the tomatoes and their juices.
Worth knowing
The mince is kneaded rather than stirred. Working it develops the proteins enough that it clings to a bare skewer without egg or breadcrumb.
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