Spiced Koftas with Golden Quinoa and Lemony Beans
500 grams lamb mince
1 red onion, finely chopped
1 tablespoon olive oil
3 cloves garlic, minced
200 grams green beans, cut into thirds
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground coriander
2 cups cooked quinoa
½ cup almond meal or breadcrumbs
Juice of half a lemon
1 egg, whisked
Sea salt and freshly ground black pepper
2 cups steamed greens, to serve
2 tablespoons coconut or olive oil
Full-fat natural yoghurt, to serve
Handful fresh mint, to serve
Combine the lamb, onion, garlic, cumin and coriander in a large bowl. Add the almond meal and egg, and stir until well combined. Season with salt and pepper.
Divide mixture into 8 portions and shape each portion into a sausage shape. Thread sausages onto skewers. Brush each lamb kofta with olive oil.
Heat a griddle pan or fry pan over medium heat. Cook the koftas, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate once cooked.
Meanwhile heat 1 tablespoon of coconut or olive oil in a saucepan. Add beans and turmeric, cook until softened (about 5 minutes). Stir in cooked quinoa to heat through. Squeeze lemon juice over the top. Season with salt and pepper.
Serve cooked koftas with natural yoghurt, golden quinoa and lemony beans.