Lamb Kofta Rice Bowls with Lemon Tahini Sauce
All the flavours of lamb kofta in a simple rice bowl. Fresh tomato and cucumber toppings and a generous drizzle of lemon tahini sauce. Hot tip: - substitute ground beef for lamb
Cook Turmeric Rice
01
| 1 Tbsp. | olive oil |
| 1 cup | long grain white rice |
| 0.25 tsp. | salt |
| 0.13 tsp. | turmeric |
| 1.33 cup | water |
Heat oil in a medium sized pot over medium heat. Stir in rice, salt and turmeric. Let cook for 1 minute, then add water. Turn heat to high, bring to a boil. Reduce to low heat, stir and cover. Let cook 25 minutes. Fluff with a fork and put lid back on for another 5 minutes.
Lemon Tahini Sauce
02
| 0.25 cup | tahini |
| 3 Tbsp. | water |
| 1 | lemon |
| 0.25 tsp. | salt |
Squeeze juice from lemon. Whisk ingredients together until well combined.
Cook Beef
03
| 1 tsp. | cinnamon, ground |
| 1 tsp. | smoked paprika |
| 1 tsp. | cumin, ground |
| 1 tsp. | coriander, ground |
| 1 tsp. | oregano, dried |
| 1 tsp. | salt |
| 0.5 tsp. | garlic powder |
| 0.25 tsp. | cayenne optional |
| 0.5 medium | red onion |
| 1 Tbsp. | olive oil |
| 1 lb. | ground lamb or ground beef |
Measure out spices into a small bowl. Dice onion.
Heat oil in pan. Over medium to medium-high heat. When hot add onion and sauté until starting to brown, stirring occasionally. Stir in ground lamb/beef. Continue cooking, stirring occasionally, until meat is cooked through, about 10-15 minutes.
Stir in garlic, let cook 1 minute. Stir in spices. Continue cooking 2 minutes. Set aside to cool (drain on paper bag or paper town lined baking tray if you want to remove excess fat).
Toppings
04
| 2 | roma tomatoes |
| 0.5 | cucumber |
| 0.5 medium | red onion |
| 2 cup | arugula |
| vinegary hot sauce |
Dice tomato and cucumber. Finely chop onion. Serve rice topped with seasoned lamb (or beef), and top with arugula, tomatoes, cucumber, red onion, lemon tahini sauce and a dash of hot sauce.