Ingredients
- 1 table spoon olive oil
- 1 onion, finely diced
- 1 clove garlic, minced
- 400ml tomato passata
- 1 table spoon tomato paste
- 2 cups (500ml) chicken stock
- 200g orzo pasta (risoni)
- 1/2 cup Greek yoghurt, to serve
- 30g pine nuts, toasted, to serve
- Pomegranate seeds, to serve
- Sea salt & black pepper
- 2 500g lamb mince
- 1 clove garlic, minced
- 1 tsp each ground cumin & ground coriander
- 1/2 tsp ground cinnamon
- 6 sprigs continental parsley, chopped, plus extra to serve
- 1 table spoon salt
Koftas
Serves: 4
Prep: 20 mins
Cooking: 50 mins
Method
Koftas
Preheat oven to 170°C Fan or 190°C Conventional.
To make the koftas, place all ingredients in a large bowl and mix well to combine.
Roll into walnut-sized balls.
Heat oil in a large oven-proof frypan or casserole over medium heat.
Add koftas and cook, turning, for 5 minutes until browned.
Transfer to a plate.
Add onion to frypan and sauté for 5-8 minutes until soft.
Add garlic and cook for a further 1 minute until fragrant.
Add passata, tomato paste, stock and orzo and stir to combine.
Season with salt and pepper.
Return koftas to the sauce and arrange in a single layer.
Cover tightly with a lid and bake for 35-40 minutes until orzo is cooked.
To Serve
Dollop over yoghurt and sprinkle with pine nuts, pomegranate and extra parsley leaves.
Recipe presented by Falcon.
