Lamb Koftas with Tenderstem® broccoli & Yoghurt Dip
Method
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In a large bowl combine the lamb, onion, garlic, saffron, salt, pepper and mix well with your hands.
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Separate the lamb mixture into 8 equal portions and form each into a sausage shape.
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Heat 2 tbsp of oil in a large skillet over medium heat. Add the koftas, cook for around 20 minutes, turning frequently, until brown on all sides and cooked through.
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While the koftas are cooking make the Tenderstem® broccoli dip by first boiling the Tenderstem® broccoli for 2 minutes. Drain and set aside.
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In a bowl, combine the yoghurt and minced garlic, add salt and pepper to taste.
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In a large frying pan heat 2 tbsps of the oil over medium heat. Add the Tenderstem® broccoli the pan and season with salt and pepper. Cook for 7 minutes.
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Spread half of the garlic yoghurt onto a serving platter. Place the cooked Tenderstem® broccoli on the yoghurt and pour the remaining yoghurt evenly over the top. Drizzle with the olive oil, sprinkle with dried mint and crushed rose petals (if using.)
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Arrange the koftas on a platter, sprinkle with sumac and serve with flat bread/rice and the Tenderstem® broccoli dip.
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