Lamb Kofta with Quinoa Salad

Ingredients

• about 450 g Ground lamb
• 0.5 cup Red onion
• 0.25 cup Fresh mint
• 0.25 cup Fresh parsley
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Quinoa
• 0.5 cup Cucumber
• 0.5 cup Tomato
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine the about 450 g ground lamb, 0.5 cup red onion (finely chopped), 0.25 cup fresh mint (chopped), 0.25 cup fresh parsley (chopped), 1 teaspoon cumin, 1 teaspoon coriander, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Use your hands to mix everything together until just combined. Be careful not to overmix.
3. 3Shape the lamb mixture into 8 small oblong kofta. They should be about the size of your thumb.
4. 4Arrange the 8 kofta on a baking sheet lined with parchment paper, ensuring they have a little space between each one.
5. 5Bake the kofta in the preheated oven for 15-20 minutes. They are done when they are browned on the outside and cooked through. The internal temperature should reach 71°C.
6. 6While the kofta are baking, cook the 1 cup quinoa. Rinse the quinoa thoroughly under cold water. Place it in a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Let it stand, covered, for 5 minutes off the heat, then fluff with a fork.
7. 7In a medium bowl, combine the cooked 1 cup quinoa, 0.5 cup cucumber (finely diced), and 0.5 cup tomato (finely diced). Add the 2 tablespoons lemon juice and 2 tablespoons olive oil. Stir gently to combine. Season with a little more salt and black pepper if desired.
8. 8Serve the cooked lamb kofta alongside the quinoa salad.

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