Spiced Lamb Kofta With Quinoa Pilaf Recipe

About this recipe

A fragrant blend of Middle Eastern spices and Indian flair, featuring tender lamb kofta served alongside a wholesome quinoa pilaf infused with subtle aromatic spices.

Ingredients

• 100 g Quinoa
• 500G Reggia Lasagne Pasta
• - Bay Leaf
• 20 g Chicken Stock
• - Onion
• 250g Coriander
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 50 g Cumin Powder
• 100 g Coriander Powder
• 55 g Paprika Powder
• 20 g Turmeric Powder
• 50 g Black Pepper
• 10G Salt
• 100 ml Olive Oil
• 75 G Cinnamon Stick/ Dal Chini 75 Grams

Instructions

1. Step 1: Prepare the lamb kofta mixture by combining ground lamb, onion, garlic, coriander leaves, mint leaves, cumin powder, coriander powder, paprika, turmeric powder, black pepper, salt, and the beaten egg in a large bowl. Mix thoroughly and form into small oval-shaped koftas.
2. Step 2: Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the koftas until evenly browned on all sides, approximately 8-10 minutes, then set aside.
3. Step 3: Rinse quinoa thoroughly under cold water and drain. Heat the remaining 1 tablespoon of olive oil in the rice cooker. Add the cinnamon stick, green cardamom pods, and bay leaf, allowing them to release their aromas for 1-2 minutes.
4. Step 4: Add the rinsed quinoa to the rice cooker and stir well. Pour in the chicken stock, season with salt to taste, and set the rice cooker to the 'cook' setting.
5. Step 5: When the quinoa is done (approximately 20 minutes), fluff it lightly with a fork and remove the whole spices.
6. Step 6: Serve the spiced quinoa pilaf alongside the lamb koftas. Garnish with fresh coriander leaves if desired.