Middle Eastern Lamb Koftas with Rice

Recipe Ingredients: 

• 500g lamb mince
• 1 brown onion, grated
• 1/4 cup panko breadcrumbs
• 1/2 teaspoon ground cinnamon
• 2 garlic cloves, crushed
• 2 tablespoons fresh coriander, finely chopped, plus extra leaves, to serve
• 420g can lentils, drained, rinsed
• 1 cup basmati rice
• 1 1/2 cups Massel salt reduced chicken style liquid stock
• 2 tablespoons extra virgin kisan canola cooking oil
• 1/2 cup plain Greek-style yoghurt
• 3 tomatoes, cut into wedges
• Spice mix
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper

Recipe Method: 

• Make Spice Mix: Place all ingredients in a bowl. Stir to combine.
• Place mince, onion, breadcrumbs, cinnamon, garlic, coriander and 1 1/2 tablespoons of the Spice Mix in a bowl. Using your hands, mix well to combine. Shape heaped tablespoons of mixture into ovals to make 16 koftas.
• Place lentils, rice, stock and remaining Spice Mix in a large saucepan over medium-high heat. Cover. Bring to a simmer. Reduce heat to low. Cook for 12 minutes or until rice is tender and liquid is absorbed. Remove from heat.
• Meanwhile, heat oil in a large frying pan over medium-high heat. Add koftas. Cook, shaking pan so koftas brown all over, for 10 minutes or until cooked through.
• Place koftas on rice. Drizzle with yoghurt. Sprinkle with extra coriander leaves. Serve with tomato wedges.