Spice-Crusted Lamb Kofta

Name: Spice-Crusted Lamb Kofta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 servings
Cuisine: Middle Eastern
Ingredients: 6 ounce ground lamb; 1 tablespoon fresh parsley (chopped); 0.5 clove garlic (minced); 0.5 teaspoon ground cumin; 0.25 teaspoon ground coriander; 0.5 teaspoon salt; 0.125 teaspoon black pepper; 0.25 eggplant (small, cut into 1/2-inch thick rounds); 0.5 tablespoon olive oil; 2 tablespoon whole milk yogurt (plain, whole milk); 1 tablespoon tahini; 1 teaspoon lemon juice; 1 tablespoon water; 0.25 cup mixed greens

Flavorful lamb meatballs seasoned with aromatic Middle Eastern spices, served with a creamy tahini-yogurt sauce, roasted eggplant, and fresh greens.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 1
Cuisine: Middle Eastern
Difficulty: Medium
Cost: $6.10/serving

Dietary

Gluten-Free
Keto
Nut-Free
Soy-Free
Egg-Free
Low-Carb
High-Protein
High-Fiber

Ingredients

6 ounce ground lamb
1 tablespoon fresh parsley (chopped)
0.5 clove garlic (minced)
0.5 teaspoon ground cumin
0.25 teaspoon ground coriander
0.5 teaspoon salt
0.125 teaspoon black pepper
0.25 eggplant (small, cut into 1/2-inch thick rounds)
0.5 tablespoon olive oil
2 tablespoon whole milk yogurt (plain, whole milk)
1 tablespoon tahini
1 teaspoon lemon juice
1 tablespoon water
0.25 cup mixed greens

Instructions

Preheat oven to 400 degrees Fahrenheit (200°C). In a medium bowl, combine ground lamb with 1 tablespoon fresh parsley, 1/2 clove minced garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until just combined.
Form the lamb mixture into small oval kofta shapes (about 3-4 koftas for 1 serving).
Toss the eggplant rounds with 1/2 tablespoon olive oil, a pinch of salt, and a pinch of black pepper on a baking sheet. Arrange in a single layer.
Place the kofta on the same baking sheet as the eggplant. Roast for 20-25 minutes, flipping kofta and eggplant halfway through, until kofta is cooked through and eggplant is tender and slightly browned.
While kofta and eggplant roast, prepare the tahini yogurt sauce: In a small bowl, whisk together plain whole milk yogurt, tahini, 1 teaspoon lemon juice, water, and 1/4 teaspoon salt until smooth.
Serve the roasted kofta and eggplant over mixed greens, drizzled generously with the tahini yogurt sauce.

Notes

You can prepare the kofta mixture ahead of time and store it in the refrigerator for up to 24 hours.

Nutrition (per serving)

Calories: 670
Protein: 36.3 g
Carbohydrates: 18.5 g
Fat: 53.5 g
Fiber: 8 g
Sodium: 1150 mg
Saturated Fat: 22 g
Sugar: 5.2 g
Cholesterol: 120 mg