Easy Lamb Kofta & Cucumber Salad
with Rapid Rice
It’s lamb koftas and fluffy rice tonight, and we know it’s going to be a new favourite when you get a taste of that Moroccan curry glaze! All you need is some crunch from the cucumber salad and there you have it - another home-run for weeknight dinners.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
1 packet
lamb mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
chermoula spice blend
1 packet
Moroccan Curry Paste
½ packet
Cream
(Contains Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1.25 cup
water
1
egg
(Contains Egg; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, slice cucumber into half-moons. • In a large bowl, combine lamb mince, fine breadcrumbs, chermoula spice blend and the egg. • Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, add Moroccan curry paste, the honey, cream (see ingredients) and a splash of water, and cook, stirring until reduced, 2-3 minutes. Season with salt and pepper.
• In a large bowl, combine mixed salad leaves, cucumber, a drizzle of white wine vinegar and a drizzle of olive oil. Season to taste. • Divide rapid rice between bowls. • Top with lamb koftas and cucumber salad. Pour Moroccan sauce over koftas. Enjoy!