These koftas are handy parcels of explosive flavour, with tender beef mince, mild spices and a punchy coconut sauce to drizzle over the top. Paired with garlic rice that's smattered with currants for added sweetness, toasted almonds and a fresh slice of lemon, this is a Moroccan-style feast to remember.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
currants(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
garlic & herb seasoning
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
chermoula spice blend
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, currants and a good pinch of salt, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. Trim and roughly chop the baby broccoli. Thinly slice the red onion. Cut the lemon into wedges. Finely chop the garlic. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot, baby broccoli and onion, tossing, until tender, 6-8 minutes. Add the garlic and a squeeze of lemon juice and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
While the veggies are cooking, combine the beef mince, egg, garlic & herb seasoning, fine breadcrumbs (see ingredients) and a pinch of salt and pepper in a large bowl. Using damp hands, roll the beef mixture into koftas. You should get 3 koftas per person.
Wipe out the frying pan and return to a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the koftas, turning, until browned and cooked through,10-12 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Wipe out the frying pan and return to a medium heat. Cook the coconut cream and chermoula spice blend, stirring, until slightly thickened, 2-3 minutes. Season.
Stir the baby spinach leaves through the currant rice. Divide the rice between bowls. Top with the lemony veggies and beef koftas. Spoon the chermoula coconut sauce over the koftas. Sprinkle with the toasted almonds. Serve with any remaining lemon wedges.