AuthorGeo FoodsCategoryMuttonIngredients
Preparation
Cook quinoa in a saucepan of boiling water for 10 minutes or until tender. Drain. Combine mince, garlic, garam masala, one teaspoon sea salt and half the almonds in a bowl. Heat the oil in a fry pan over medium-high heat. Working quickly, roll the lamb mince mixture into teaspoon-sized balls, dropping each into fry pan as you roll. Cook, shaking the pan occasionally, until just cooked. Transfer to a bowl and cover to keep warm. For the dressing, put all ingredients in a screw-top jar and shake until combined. Divide quinoa among serving bowls. Arrange olives, tomato and kofta on the top. Drizzle with dressing and serve with mint, feta and remaining almonds.
Related RecipesDegi Mutton Qorma Mutton Tikka Lamb & Spinach Curry Ingredients
1 cup tricolour quinoa 500 g lamb mince 1 garlic clove 2 tsp garam masala 120 g roasted almonds 2 tbsp tablespoons olive oil 150 g mixed olives 400 g heirloom tomatoes 1 bunch mint leaves Firm feta, to serveFor Orange and Garlic Dressing Finely grated zest and juice of an orange Pinch of garam masala 1 garlic clove 2 tbsp tablespoons olive oilDirections
1Cook quinoa in a saucepan of boiling water for 10 minutes or until tender. Drain. Combine mince, garlic, garam masala, one teaspoon sea salt and half the almonds in a bowl. Heat the oil in a fry pan over medium-high heat. Working quickly, roll the lamb mince mixture into teaspoon-sized balls, dropping each into fry pan as you roll. Cook, shaking the pan occasionally, until just cooked. Transfer to a bowl and cover to keep warm. For the dressing, put all ingredients in a screw-top jar and shake until combined. Divide quinoa among serving bowls. Arrange olives, tomato and kofta on the top. Drizzle with dressing and serve with mint, feta and remaining almonds.
Ingredients
Directions
Cook quinoa in a saucepan of boiling water for 10 minutes or until tender. Drain. Combine mince, garlic, garam masala, one teaspoon sea salt and half the almonds in a bowl. Heat the oil in a fry pan over medium-high heat. Working quickly, roll the lamb mince mixture into teaspoon-sized balls, dropping each into fry pan as you roll. Cook, shaking the pan occasionally, until just cooked. Transfer to a bowl and cover to keep warm. For the dressing, put all ingredients in a screw-top jar and shake until combined. Divide quinoa among serving bowls. Arrange olives, tomato and kofta on the top. Drizzle with dressing and serve with mint, feta and remaining almonds.