Lamb Kofta With Rice

Instructions

1. Step 1

   Rinse the basmati rice in the fine-mesh strainer under cool water until the water runs mostly clear, then drain well.

   Cookware: fine mesh strainer

2. Step 2

   Heat half of the olive oil in the saucepan over medium heat. Add the drained rice and stir for 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 250.0 gr Basmati Rice, 15.0 ml Olive Oil

   Cookware: saucepan with lid

3. Step 3

   Add the water and ⅝ tsp (4 gr) salt. Bring to a boil over high heat, then cover, reduce to low heat, and cook until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 gr Salt, 450.0 ml Water

   Cookware: saucepan with lid

4. Step 4

   Remove the rice from the heat and leave it covered for 10 minutes. Fluff gently with a fork.

   Timer: 10 min (fixed)

   Cookware: fork, saucepan with lid

5. Step 5

   Combine the lamb, onion, garlic, parsley, cumin, coriander, paprika, black pepper, and salt in the mixing bowl. Mix just until evenly seasoned.

   Ingredients used: 1.0 gr Black Pepper, 12.0 gr Garlic, 2.0 gr Ground Coriander, 4.0 gr Ground Cumin, 500.0 gr Ground Lamb, 100.0 gr Onion, 2.0 gr Paprika, 20.0 gr Parsley, 4.0 gr Salt

   Cookware: mixing bowl

6. Step 6

   Divide the lamb mixture into 8 equal portions and shape each into a compact oblong kofta.

   Cookware: mixing bowl

7. Step 7

   Heat the remaining olive oil in the skillet over medium heat. Cook the kofta, turning with tongs, until browned on all sides and the centers reach 71°C, about 8–10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, tongs

8. Step 8

   Stir the yogurt, lemon juice, and remaining ⅛ tsp (1 gr) salt together in the small bowl.

   Ingredients used: 20.0 ml Lemon Juice, 1.0 gr Salt, 200.0 ml Yogurt

   Cookware: small bowl

9. Step 9

   Divide the rice among plates, add 2 kofta per serving, and serve with the lemon-yogurt sauce.