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Ground Lamb Kofta Bowls with Cranberry Yogurt Sauce — 35g Protein

Sophia Martinez
Spiced lamb kofta over herby rice with a tart-sweet cranberry yogurt drizzle. 35g protein — 40 minutes, serves 4.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4
Calories 520 kcal

Equipment

  • A large mixing bowl
  • A large skillet
  • A small saucepan
  • A rice cooker or saucepan

Ingredients
  

  • 500 g ground lamb about 1.1 lb
  • 1 small onion finely grated
  • 3 garlic cloves minced
  • 1 tbsp fresh mint chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil
  • 300 g long-grain rice 1 1/2 cups, cooked
  • 100 g cranberries fresh or frozen
  • 1 tbsp honey
  • 240 g plain Greek yogurt 1 cup
  • 1 cucumber diced, to serve
  • Fresh mint leaves to serve

Instructions
 

  • Put the cranberries in a small saucepan with 2 tbsp water and the honey. Simmer over medium heat for 8–10 minutes until the berries burst and the sauce thickens slightly. Cool, then stir half into the Greek yogurt and keep the rest for serving.
  • Mix the ground lamb, grated onion, garlic, mint, parsley, cumin, coriander, smoked paprika, salt and pepper in a large bowl. Shape into 12 small oval kofta, about the size of a thumb.
  • Heat the olive oil in a large skillet over medium-high heat. Fry the kofta for 4–5 minutes per side until browned and cooked through.
  • Spoon the cooked rice into bowls, top with 3 kofta each, diced cucumber and the remaining cranberry sauce.
  • Drizzle generously with the cranberry yogurt sauce and scatter fresh mint leaves over the top before serving.

Notes

Grate the onion so the kofta stay moist. Mix the lamb just until combined. Sauce keeps 3 days refrigerated — stir before using.
Keyword cranberry, high protein, lamb kofta, thanksgiving, yogurt sauce