The fresh pops of parsley, mint and pomegranate balance really well with the richness of the lamb mince. Adding a touch of water to some extra-smooth hummus creates a lovely creamy drizzle to finish the dish – try Sabra Houmous Classic.
Taking just 20min to prep and rammed full of nutritious veggies, this is sure to become a midweek staple in your household.
Lamb koftas are roasted on top of onion, red peppers and chillies, that then mixed with bulgar wheat and chickpeas, ending with a generous drizzle of hummus. Delicious!
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Yields:
4
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
700
Ingredients
1
red onion, cut into thin wedges through the root
2
red peppers, deseeded and roughly chopped
1
red chilli, deseeded and finely chopped
500g
lamb mince, 20% fat
1
medium egg
25g
fresh breadcrumbs
Large handful flat-leaf parsley, leaves and stalks separated, finely chopped
1Tbsp.
olive oil
125g
bulgur wheat
400g
tin chickpeas, drained
250ml
hot chicken stock
75g
smooth hummus, see intro
Large handful fresh mint, leaves picked and roughly chopped
40g
pomegranate seeds
Directions
Step 1Preheat oven to 200°C (180°C fan)
mark 6. In a medium
roasting tin, toss together
the onion, peppers, chilli
and some seasoning.
Step 2In a bowl, mix the lamb
mince, egg, breadcrumbs,
chopped parsley stalks
and plenty of seasoning
until combined. Using
your hands, shape the
mixture into 4 rugby-ball
shaped patties and
arrange on top of the onion
and peppers in the tray.
Drizzle everything with
oil and roast for 20min,
until the vegetables are
tender and the lamb has
started to brown.
Step 3Remove from the oven
and transfer the lamb
kofta to a plate. Add the
bulgur wheat to the tin,
then stir in the chickpeas,
chicken stock and
chopped parsley leaves.
Return kofta to the tin,
sitting them on top of
bulgur wheat and veg
(along with any juices
from the plate). Return to
the oven for 15min, until
the bulgur wheat has
absorbed all the stock and
kofta are cooked through.
Step 4In a small bowl, mix
the hummus with 1tbsp
just-boiled water, to a
pourable consistency.
Drizzle the hummus
mixture over everything
in the tin, scatter over the
mint and pomegranate
seeds, and serve.
Pork or beef mince would also work if you'd prefer not to use lamb.
Parsley or coriander are also a great substitution for the mint.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
