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Lamb kofta with rice
Lamb kofta with rice 680 kcal

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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

Typical nutrition for one serving
Protein38 g
Carbs60 g
Fat32 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
24mhands on
42munattended
1h 6mstart to finish

Ingredients

Serves 2 · dimmer marks are storecupboard

  • 300glamb mince
  • 150gbasmati rice
  • 1onion
  • 1 handfulflat parsley
  • 2 tspcumin, allspice and paprika
  • 2tomatoes

Method

6 steps

  1. chop · 6m

    Grate the onion and squeeze the water out of it, chop the parsley fine.

  2. 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.

  3. rest · 30m walk away

    Chilled thirty minutes, which is what stops it sliding off the skewer over the heat.

  4. boil · 12m walk away

    Rice on: rinsed, twice its volume of water, lid, lowest heat.

  5. grill · 12m

    Shaped around the skewers, onto fierce heat, turned once it releases. Tomatoes alongside until they blister.

  6. 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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