My husband Howard and son Ted don’t often agree on the meals I cook. Normally Howard enjoys the meal and Ted doesn’t like it or vise versa. This meal they both enjoyed. I was completely surprised by their reactions. Both Howard and Ted told me they really like it and Ted even wanted more the next day too. It was a meal we all loved and we hope you will enjoy it too.
What foods have you eaten that you have been surprised by? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Ingredients for the Kofta
- Mince beef x 500g
- Onion x 1
- Garlic x 2 cloves
- Cumin seeds x 1 tsp
- Coriander x 1 small handful
- Carrot x 1
- Almond flour x 4 tbsps
- Salt and pepper to taste
Method
- Put the mince beef into a large mixing bowl.
- Peel, slice and dice the onion.
- Next peel the garlic and slice it.
- Now peel and grate the carrot.
- Chop the coriander and put these ingredients into the large mixing bowl.
- Add in the almond flour, salt and pepper to taste.
- Dampen your hands and mix all the ingredients together.
- Divide into four parts and then spilt those four parts into 3 or 4 balls.
- Pick a piece from one of the balls and roll it in your hands.
- Then put onto a plate and set aside.
- Continue this process until all of the mixture is used up.
- You may need to dampen your hands a couple of times during this process as well.
- Once you have finish making the kofta put it into the fridge for 2 – 6 hours or overnight.
- Preheat the oven to 180°C or gas mark 5.
- Place a baking tray in too.
- When the oven the oven has preheated remove the baking tray and put the kofta in.
- The heat from the baking tray and the cold kofta will hopefully help to penetrate the meat making it very juicy when eaten.
- Cook the kofta for about 25 – 30 minutes or until golden brown.
- While the kofta is cooking cook the rice.
Ingredients for the Creamy, Frangrant Rice
- Rice x 300g
- Spring onions x 8/1 bunch
- Garlic x 2 Cloves
- Green pepper x 1
- Fennel seeds x 1 tsp
- Cumin seeds x 1 tsp
- Bone broth or chicken stock x 600mls
- Salt and pepper to taste
- Coriander x 1 small handful
- Spinach x 1 handful
- Greek yoghurt x 4 tbsps
Method
- Remove the tops and tails from the spring onions.
- Slice the spring onions into 1/2 centimetre pieces.
- Peel and slice the garlic.
- Cut the top from the green pepper and remove the stalk and the core.
- Slice and dice the flesh.
- Chop the coriander.
- Put a large pan on a high heat and add oil to the base of the pan.
- When the pan is hot add in the onions and fry until soft and slightly see through.
- Add in the garlic and fry for a further minute or so.
- Next add in the green pepper and fry for a further few minutes.
- Now add in the fennel and cumin seeds and fry for a further minute as well.
- Add in the rice and fry for another minute or until the rice becomes slightly clear.
- Then add in bone broth or chicken stock.
- Add salt and pepper to your taste.
- There must be enough broth or stock to cover the rice and then about two centimetres above the top of the rice.
- Bring the rice to the boil and then leave to simmer until all of the liquid has disappeared.
- Once the liquid disappears remove from the hob and add in the yoghurt.
- Next add in the chopped coriander and spinach as well.
- Remove the kofta from the oven if you haven’t done son already.
- Then serve and enjoy.
Beef Kofta with a Creamy, Fragrant Rice was a delicious meal that we all enjoyed. It was an easy meal to prepare and cook. The kofta could be made the day before and left in the fridge over night. Alternatively you could make a batch and freeze it for another occasion. It made delicious leftover the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 