EASY LAMB KOFTAS WITH PEA PUREE + CUCUMBER

SERVES 4 | GLUTEN FREE

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INGREDIENTS

  • 500g lamb mince
  • 1 brown onion, finely diced
  • 2 tbsp Moroccan spice mix
  • 1 tbsp ground cumin
  • 200g frozen peas
  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil 
  • 1 clove garlic, crushed
  • 1 Continental cucumber, peeled into ribbons
  • 200g feta cheese, cubed
  • 1/2 cup mint leaves
  • Salt and pepper

METHOD

  1. To make the koftas: Place mince, onion, moroccan spice mix and cumin into a bowl. Mix together well until mixture is smooth. Divide and roll kofta mixture into oblong-shaped meatballs. Heat a grill pan or barbecue to medium heat. Cook koftas on all sides until golden brown and cooked through. Season with salt and pepper and set aside. 
  2. To make the puree: Blanch frozen peas in boiling water until tender. Transfer peas to a food processor. Add 1/3 cup water, lemon juice, olive oil and garlic and blend until smooth. Season to taste with salt and pepper.
  3. To serve: Spoon puree onto a serving plate. Top with koftas and garnish with cucumber ribbons, feta and mint leaves. 
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Recipe, food styling and photography by Georgia Barnes.