Spiced Lamb & Tomato Skillet with Lemony Rice

Tender spiced lamb kofta simmered in a rich tomato sauce, served alongside fluffy, lemon-herb infused rice for a comforting and flavorful Mediterranean-inspired meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $7.37/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• fresh
• one-pot
• savory

Ingredients

• 0.75 pound ground lamb
• 0.25 cup red onion (finely chopped)
• 1 clove garlic (minced)
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon smoked paprika
• 0.125 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 tablespoon olive oil
• 1 yellow onion (small, chopped)
• 2 clove garlic (minced)
• 14.5 ounce crushed tomatoes
• 0.25 cup chicken broth
• 0.5 teaspoon dried oregano
• 0.75 cup Basmati rice
• 1.5 cup chicken broth
• 0.5 lemon (juiced)
• 0.25 cup fresh parsley (chopped)
• 0.25 cup plain Greek yogurt

Instructions

1. Prepare the lamb kofta: In a medium bowl, combine ground lamb, finely chopped red onion, 1 minced garlic clove, ground cumin, ground coriander, smoked paprika, ground cinnamon, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Mix thoroughly until well combined. Form into about 10-12 small oval-shaped kofta.
2. Cook the kofta: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the kofta in a single layer and cook for 3-4 minutes per side, until browned all over. Remove the kofta from the skillet and set aside.
3. Start the rice: While kofta cooks, bring 1.5 cups chicken broth or water to a boil in a small saucepan. Add Basmati rice, stir once, cover, and reduce heat to low. Simmer for 15 minutes, then remove from heat and let stand, covered, for 5 minutes.
4. Prepare the sauce: In the same skillet (no need to clean), add chopped yellow onion and cook over medium heat for 3-4 minutes until softened. Add the remaining 2 minced garlic cloves and cook for 1 more minute until fragrant.
5. Finish the sauce: Stir in crushed tomatoes, 0.25 cup chicken broth, dried oregano, and the remaining 0.25 teaspoon salt and 0.125 teaspoon black pepper. Bring to a simmer, then return the browned kofta to the skillet. Reduce heat to low, cover, and cook for 10-12 minutes, or until the kofta is cooked through and the sauce has slightly thickened.
6. Finish the rice: Fluff the cooked rice with a fork. Stir in the lemon juice and fresh chopped parsley.
7. Serve: Divide the lemony rice among two plates. Top with the lamb and tomato skillet. Optionally, garnish with a dollop of plain Greek yogurt.

Nutrition (per serving)

• Calories: 842
• Protein: 36.5 g
• Carbohydrates: 63 g
• Fat: 46.9 g
• Fiber: 5 g
• Sodium: 1690 mg
• Saturated Fat: 18.7 g
• Sugar: 9.3 g
• Cholesterol: 133 mg