Atlas Masterclass

Lamb Kofta, tomato sauce, egg, Moroccan carrot salad

CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL!

INGREDIENTS

  1. Lamb Kofta
  2. Tomato Sauce
  3. Egg
  4. Carrot
  5. Lemon
  6. Coriander (also used in night 3)
  7. Sumac, paprika & caraway seed mix

 

METHOD:

  1. Bring a medium pot of water to the boil, season water with salt. *Optional: preheat the oven to 180 degrees fan forced.
  2. Cut the carrots into half length-ways and then into ‘triangles’, add them to the pot of boiling water. Boil for 4-5 minutes, or until just tender. Strain the carrots, then mix with some freshly chopped coriander. Dress with lemon juice and the sumac spice mix, then season to taste.
  3. Spread the kofta mix onto a pan in a ring shape, keeping a circular cavity in the middle. Add a splash of olive oil and transfer to the stove over a low/medium heat. This will take about 8-10 minutes to cook. Halfway through crack an egg in the cavity and cook for the remainder. Season to taste.
  4. Add the tomato sauce to the pan around the outer edge of the kofta. *If you’re cooking for a larger group, we recommend finishing it off in the oven for 5-10 minutes, to ensure it is cooked through completely.
  5. To plate up, serve the kofta in the pan and garnish with the carrot salad and some olive oil.

 

VEGETARIAN METHOD:

  1. Bring a medium pot of water to the boil, season water with salt. *Optional: preheat the oven to 180 degrees fan forced.
  2. Cut the carrots into half length-ways and then into ‘triangles’, add them to the pot of boiling water. Boil for 4-5 minutes, or until just tender. Strain the carrots, then mix with some freshly chopped coriander. Dress with lemon juice and the sumac spice mix, then season to taste.
  3. Spread the lentil kofta mix onto a pan in a ring shape, keeping a circular cavity in the middle. Add a splash of olive oil and transfer to the stove over a low/medium heat. This will take about 8-10 minutes to cook. Halfway through crack an egg in the cavity and cook for the remainder. Season to taste.
  4. Add the tomato sauce to the pan around the outer edge of the kofta. *If you’re cooking for a larger group, we recommend finishing it off in the oven for 5-10 minutes, to ensure it is cooked through completely.
  5. To plate up, serve the kofta in the pan and garnish with the carrot salad and some olive oil.
For downloadable pdf version, click here.