Atlas Masterclass

Lamb Kofta, tomato sauce, egg, Moroccan carrot salad

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INGREDIENTS:

Kofta mix

Tomato sauce

Sumac spice mix

Egg

Carrot

Lemon

Coriander

 

WHAT YOU’LL NEED‭:‬ Medium saucepan, medium frying pan, chopping board, knife

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS‭:‬ Onion, garlic

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Cook the carrots: Bring a medium saucepan of salted water to the boil.

Halve the carrots lengthways, then cut into triangles. Finely chop half of the coriander and pick the remaining leaves. Cook the carrots in the boiling water for 4 minutes or until just tender. Strain and mix with the finely chopped coriander, a squeeze of lemon juice, the sumac spice mix and a sprinkle of salt.

2. Make the kofta: Using wet hands, spread the kofta mix onto a cold frying pan in a ring, keeping a circular cavity in the middle. Add a splash of olive oil and cook over a medium heat for about 5 minutes or until the base starts to brown. Add the egg(s) into the cavity, season the egg yolk. Continue cooking for another 5 minutes or until the lamb is cooked through and the eggs are set.

Spoon the tomato sauce around the outer edge of the kofta. Reduce the heat and warm the  kofta sauce. If the top does not seem cooked through you can finish the kofta in a medium oven.

3. To serve: Serve the kofta in the pan, top with carrot salad, a drizzle of olive oil and the remaining coriander leaves.

 

Tips

Kofta can also be baked in the oven: Preheat the oven to 180 degrees fan forced. Press the kofta mix into a ring in an oven-proof baking tray. Bake in the oven for 10 minutes then crack the egg(s) in the centre and continue cooking for approximately 5 minutes or until the lamb is cooked through and the eggs are set. Add the tomato sauce and warm though before serving.

 

    For downloadable pdf version, click here.