Spiced Lamb & Edamame Kofta Bowls

Name: Spiced Lamb & Edamame Kofta Bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern & Levantine
Ingredients: 1.5 pound ground lamb; 0.5 cup shelled edamame (thawed if frozen); 0.5 cup fresh cilantro (chopped); 0.25 cup yellow onion (finely minced); 2 clove garlic (minced); 2 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon paprika; 0.25 teaspoon cayenne pepper; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoon olive oil; 2 cup basmati rice; 2 cup water; 1 cup plain Greek yogurt; 0.25 cup tahini; 2 tablespoon lemon juice; 2 tablespoon fresh parsley (chopped); 1 cucumber (large, thinly sliced)

Flavorful ground lamb kofta seasoned with aromatic Middle Eastern spices and paired with vibrant edamame, served over fluffy basmati rice with a cooling yogurt-tahini drizzle and crisp cucumber salad.

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 6
Cuisine: Middle Eastern & Levantine
Difficulty: Medium

Dietary

High-Protein
Nut-Free
High-Fiber
Low-Sugar

Ingredients

1.5 pound ground lamb
0.5 cup shelled edamame (thawed if frozen)
0.5 cup fresh cilantro (chopped)
0.25 cup yellow onion (finely minced)
2 clove garlic (minced)
2 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon paprika
0.25 teaspoon cayenne pepper
1.5 teaspoon salt
0.5 teaspoon black pepper
2 tablespoon olive oil
2 cup basmati rice
2 cup water
1 cup plain Greek yogurt
0.25 cup tahini
2 tablespoon lemon juice
2 tablespoon fresh parsley (chopped)
1 cucumber (large, thinly sliced)

Instructions

Combine ground lamb, edamame, 1/2 cup chopped cilantro, yellow onion, minced garlic, 1 1/2 teaspoons ground cumin, ground coriander, paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Mix well with your hands until just combined, being careful not to overmix. Form into 12-18 oval-shaped kofta.
In a medium saucepan, combine basmati rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is fluffy. Remove from heat and let stand, covered, for 5 minutes.
Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add kofta in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until browned and cooked through. You may need to work in batches. Once cooked, remove from skillet and set aside.
While kofta are cooking, prepare the yogurt-tahini drizzle: In a small bowl, whisk together plain Greek yogurt, tahini, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
Assemble the bowls: Divide the cooked basmati rice among 6 bowls. Top with the cooked lamb kofta and thinly sliced cucumber. Drizzle generously with the yogurt-tahini sauce and garnish with remaining 2 tablespoons chopped fresh parsley. Serve warm.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. Keep the yogurt-tahini sauce separate and add just before serving.

Nutrition (per serving)

Calories: 667
Protein: 31.7 g
Carbohydrates: 54 g
Fat: 35.2 g
Fiber: 1.3 g
Sodium: 704 mg
Saturated Fat: 12.2 g
Sugar: 2.5 g
Cholesterol: 88 mg