Great for multiple people. And it was man-approved. WOW. What I love about this meal most is that everyone can choose what they want and its fun and different. Its interactive!! Also as an added bonus super good for you.
Pre-heat oven 100*C
– 800g of lean lamb mince
– 1/4 cup of breadcrumbs
– 1/2 a red chilli
– 2 heaped teaspoons of ground cumin
– pinch of salt
– pinch of cracked pepper
– 1 egg
– 1 teaspoon of all spice
– 1/3 cup of parsley, roughly chopped.
– 1 clove of garlic
– 1/2 a spanish onion, diced finely
– 1 cup of natural yoghurt
– 1/2 teaspoon of cumin
– 3 large chicken breasts, diced
– middle eastern spice rub
– store bought falafel, although you can totally make your own
– tabouleh, you can buy it at your local deli, or you can make it (its not hard, I was just lazy and pressed for time)
– 6 wholemeal lebanese bread, cut into quarters
– 1 medium sized lemon, cut into wedges
1. In a large glass mixing bowl, add lamb, egg, breadcrumbs, all spice and cumin, salt and pepper. In a food processor add the garlic and half a red onion and pulse until the onion is in tiny uniform pieces. Put the onion garlic in a pan on the stove, crank the heat up sweat off until fragrant and its just tender. Turn the heat off and let cool completely.
2. Place the parsley and chilli into the food processor and pulse again until it resembles small pieces. Put this in the bowl and combine well with all other ingredients. Add the onion and continue to mix with your hands until smooth and all the ingredients are combined. Wrap with plastic wrap and refridgerate for up to an hour. The longer the better I think !! 😉
3. In another largeish glass mixing bowl add chicken and middle eastern spice rub, making sure that the chicken is dusted well with the dry rub. Cover and refridgerate for the same amount of time as the lamb.
4. Using a small serving bowl, pour in yoghurt, cumin, salt and pepper. Stir briskly until smooth and creamy. Set this aside too until ready for use.
5. 45minutes to an hour before serving time, grab your biggest pan, throw in some oil and chuck it on your middle medium heat setting. Using desert spoon amounts, roll the mince mix in your hands into even shaped balls. Place half your lamb kofta balls in the pan and giving it a vigorous shake every now and then. Because they are so soft to start out with I try not to touch them too much with utensils when they are still raw as they can lose their shape. Fry until the lamb is cooked through and removing them from the heat onto a baking tray and place them in the oven for later. Repeat this process until you have used up all of your lamb.
6. Using a clean pan, or just clean the pan you just used, throw in the chicken and fry until golden. Transfer this to a ovenproof bowl and place in the oven.
7. Arrange the hummus, tabouleh and yoghurt sauce, and meats in serving bowls. Cook falafels according to directions. Serve meat and falafels on a platter. Take to the table and let your guests serve themselves.
– Serves 6