Easy Lamb Kofta & Cucumber Salad

Name: Easy Lamb Kofta & Cucumber Salad with Rapid Rice
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1.25 cup water; 1 packet jasmine rice; 1 cucumber; 1 packet lamb mince; 1 packet fine breadcrumbs; 1 sachet chermoula spice blend; 1 egg; 1 packet Moroccan Curry Paste; 1 tsp honey; ½ packet Cream; 1 packet Mixed Salad Leaves; drizzle white wine vinegar

with Rapid Rice

Get up to $175 off

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.

Allergens:

Gluten(Wheat)

•Eggs

•Milk

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

cucumber

1 packet

lamb mince

1 packet

fine breadcrumbs

(Contains: Gluten(Wheat); )

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

egg

(Contains: Eggs; )

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4371 kJ

Calories1045 kcal

Fat60.9 g

of which saturates33.7 g

Carbohydrate84 g

of which sugars12.4 g

Dietary Fibre5.3 g

Protein37.2 g

Sodium1049 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

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!