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Lamb Kofta with Tahini-Parsley Sauce

Juicy, browned lamb kofta gets a parsley-and-scallion lift, with creamy lemon-tahini for dipping and tender zucchini alongside.

Fits Celiac, Hashimoto's, Pregnancy and 7 more diets

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Lamb Kofta with Tahini-Parsley Sauce
25 mintotal
1servings
13ingredients

Ingredients

  • 150 g ground lamb
  • 1 tbsp gluten-free rice flour
  • 2 tbsp green tops of scallions, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp salt
  • 1 tbsp olive oil
  • 1 zucchini, cut into thick ribbons
  • 1 tbsp tahini
  • 1 tbsp water
  • 1 tsp lemon juice
  • 30 g gluten-free rice crackers, to serve

Method

  1. Mix lamb, rice flour, scallion tops, parsley, spices, and salt; shape kofta.
  2. Heat olive oil; brown kofta on all sides until deeply crusted.6 min timer
  3. Add zucchini ribbons and cook until tender, turning the kofta.5 min timer
  4. Whisk tahini, water, and lemon juice until smooth and spoonable.
  5. Serve kofta and zucchini with tahini sauce and rice crackers.

Why it works

  • Celiac disease: Gluten-free rice flour and rice crackers keep wheat, barley and rye out.
  • Wheat allergy: Gluten-free rice flour and crackers replace wheat-based binders and sides.
  • Gluten-free: Gluten-free rice flour and crackers keep the kofta and side free of gluten.
  • No pork: Ground lamb provides the kofta, with no pork ingredients.

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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, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.