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Lamb Kofta with Pomegranate Pan Sauce

Hard-seared, warmly spiced lamb gets a sticky-tart pomegranate glaze, with cool cucumber and mint for contrast.

Fits Celiac, Hashimoto's, Pregnancy and 8 more diets

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Lamb Kofta with Pomegranate Pan Sauce
25 mintotal
1servings
13ingredients

Ingredients

  • 180 g ground lamb, about 20% fat
  • ½ yellow onion, finely grated
  • 2 tbsp flat-leaf parsley, finely chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 0.4 tsp salt
  • 1 tbsp olive oil
  • ¼ cup gluten-free chicken stock
  • 1.5 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tsp honey
  • ½ cucumber, diced
  • 1 tbsp fresh mint, chopped

Method

  1. Mix lamb, onion, parsley, spices, and salt; shape into short kofta.
  2. Sear kofta in hot olive oil, turning until deeply browned and crusted.7 min timer
  3. Lift kofta out; reduce stock, pomegranate molasses, lemon, and honey until syrupy.4 min timer
  4. Return kofta and turn in the sauce until cooked through and glazed.3 min timer
  5. Spoon cucumber and mint over the sauced kofta; serve immediately.

Why it works

  • Wheat allergy: Lamb, fresh herbs and a homemade pan sauce use no wheat, barley or rye.
  • Milk allergy: Olive oil and lamb give the kofta its richness without milk ingredients.
  • Gluten-free: Gluten-free stock and simple sauce ingredients keep hidden gluten out.
  • Dairy-free: The kofta and pan sauce use no milk, butter, cheese or cream.

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More Celiac recipes

This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Paleo recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.