Legendary Lamb Koftas with a Gorgeous Greek Salad
A lot of the time dinner needs to be quick and easy but when you add 'needs to be healthy' to the mix it can be hard to find tasty recipes. This is one of my favourite meals to make any day of the week and it always goes down well with my family and friends.
The lamb is sweet with a hint of curried spice and a crunchy pistachio exterior and the accompanying Greek salad has everything you could ever dream of from the Mediterranean. I like to serve these balls of deliciousness with pittas, couscous and hummus.
Legendary Lamb Koftas with a Gorgeous Greek Salad
Serves 4
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400g lean lamb mince
1 tsp garam marsala
olive oil
25g shelled pistachios
a few sprigs of fresh thyme
2 tbsp runny honey
For the salad:
½ an iceberg lettuce
½ a red onion
½ a cucumber
8 cherry tomatoes
handful of olives (optional)
4 heaped tbsp fat-free natural yoghurt
2 lemons
100g feta cheese
In a large bowl, mix the mince with salt, pepper and the garam masala. Divide into 8, then with wet hands shape into little fat fingers. Put into a large frying pan with 1 tablespoon of oil, turning until dark golden all over.
Meanwhile, cut the lettuce into wedges and arrange on a nice board or platter. Peel and coarsely grate the onion and cucumber into a bowl, season well with salt, then squeeze out any excess salty liquid and sprinkle over the lettuce. Chop and add the tomatoes, then squash and scatter over the olives. Mix the yoghurt in a bowl with the juice of 1 lemon, season to taste, then drizzle it over the lettuce and crumble over the feta.
Bash the pistachios in a pestle and mortar. Drain away the fat from the pan, then toss the lamb with the bashed nuts, thyme leaves and honey, and turn the heat off. Serve immediately with the salad and anything else you fancy. I went for pittas, hummus and couscous.
.JPG)
The lamb is sweet with a hint of curried spice and a crunchy pistachio exterior and the accompanying Greek salad has everything you could ever dream of from the Mediterranean. I like to serve these balls of deliciousness with pittas, couscous and hummus.
Legendary Lamb Koftas with a Gorgeous Greek Salad
Serves 4
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400g lean lamb mince
1 tsp garam marsala
olive oil
25g shelled pistachios
a few sprigs of fresh thyme
2 tbsp runny honey
For the salad:
½ an iceberg lettuce
½ a red onion
½ a cucumber
8 cherry tomatoes
handful of olives (optional)
4 heaped tbsp fat-free natural yoghurt
2 lemons
100g feta cheese
In a large bowl, mix the mince with salt, pepper and the garam masala. Divide into 8, then with wet hands shape into little fat fingers. Put into a large frying pan with 1 tablespoon of oil, turning until dark golden all over.
Meanwhile, cut the lettuce into wedges and arrange on a nice board or platter. Peel and coarsely grate the onion and cucumber into a bowl, season well with salt, then squeeze out any excess salty liquid and sprinkle over the lettuce. Chop and add the tomatoes, then squash and scatter over the olives. Mix the yoghurt in a bowl with the juice of 1 lemon, season to taste, then drizzle it over the lettuce and crumble over the feta.
Bash the pistachios in a pestle and mortar. Drain away the fat from the pan, then toss the lamb with the bashed nuts, thyme leaves and honey, and turn the heat off. Serve immediately with the salad and anything else you fancy. I went for pittas, hummus and couscous.
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