Beef & Lamb · Entertaining / Party Food · Food · Main Meals · Recipe

Oven Baked Lamb Kofta

Lamb Kofta - Middle eastern Sausages oven baked with Brown Rice Recipe via @BryJaimeaLamb Kofta - Middle eastern Sausages oven baked with Brown Rice Recipe via @BryJaimea 1Lamb Kofta - Middle eastern Sausages oven baked with Brown Rice Recipe via @BryJaimea(1)

You ever have those weekends where you have oodles of plans, but none of it comes to fruition because of one small, tiny, factor? Yeah, that was my weekend.

After walking for too long in the incorrect footwear (i.e. no heels) on Saturday, I hurt my hips quite badly meaning a day or sofa-rest as even standing to try to cook wasn’t going to happen. However, on Sunday although my hips still ached a little, I was up and into the kitchen first thing to prepare a picnic for Ben and I: hummus, tabbouleh, falafel, and lamb kofta.

Ok guys, I have been making lamb kofta for a very long time and you know what? I have never truly been happy with any batch I make. There’s always something missing, and so I am constantly experimenting to get it right.

Well, today I have good news: I finally got my kofta recipe exactly how I want it, and all it took was one single addition to the recipe I’d been tweaking all these years. That single ingredient that has taken my kofta to the next level?

Brown Rice.

The addition of brown rice adds texture to the kofta, adding a crunch to the crust when baked, and also adds a delicious nutty flavour to the kofta.

So, with my tabbouleh salad, my hummus, and now my kofta – you’re ready for a Middle Eastern inspired feast!

KOfta 1

What Will I Need?

500g lamb mince
1 brown onion
3 cloves garlic
1 tsp cumin
1/2 tsp paprika
1/2 bunch fresh parsley
1 tbsp plain flour

1/2 cup brown rice
1 cup water
1 tbsp olive oil

What Now?

  1. Rinse brown rice under running water for about 30 seconds, then transfer to a small saucepan.
  2. Add olive oil and fry the rice over high heat for 30 seconds or until sizzling hot.
  3. Add water and bring to the boil. Once boiling, reduce to a simmer and cover with lid and leave for 30-45 minutes, or until no excess liquid remains.
  4. Remove lid and allow to rest for 10 minutes so the rice continues to absorb extra moisture.
  5. Using a food processor, blitz together lamb, onion, garlic, cumin, paprika, parsley, plain flour and salt until completely combined and smooth.
  6. Using a spoon, stir through cooked rice.
  7. Preheat oven to 200C and lightly grease a baking tray.
  8. Using wet hands take about 1-2 tbsp of mince and form into a small sausage shape and place on tray.
  9. Cook for 20-30 minutes in the hot oven until dark golden brown, before allowing to cool for 10 minutes before serving.

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