Chermoula Lamb Kofta Curry Sauce

Name: Chermoula Lamb Kofta Curry Sauce with Cucumber Salad & Rapid Rice
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet basmati rice; 1 cucumber; 1 packet lamb mince; 1 packet fine breadcrumbs; 1 sachet chermoula spice blend; 1 egg; 1 sachet Bengal Curry Paste; 1 tsp honey; ½ packet cream; 1 packet Mixed Salad Leaves; drizzle white wine vinegar

with Cucumber Salad & 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 Bengal curry glaze! All you need is some crunch from the cucumber salad and there you have it - another home-run for weeknight dinners.

Tags:

Over 30g protein

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

basmati rice

cucumber

1 packet

lamb mince

1 packet

fine breadcrumbs

(Contains: Gluten(Wheat); )

1 sachet

chermoula spice blend

1 sachet

Bengal Curry Paste

½ packet

cream

(Contains: Milk; )

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

egg

(Contains: Eggs; )

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2722 kJ

Calories651 kcal

Fat19.1 g

of which saturates4.8 g

Carbohydrate79.9 g

of which sugars8.7 g

Dietary Fibre3.4 g

Protein8.7 g

Sodium873 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 Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

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, then add Bengal 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 and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide rapid rice between bowls. • Top with chermoula lamb koftas and cucumber salad. Pour curry sauce over koftas to serve. Enjoy!