If your stamina is flagging, you might need to up the protein and iron in your diet, and these koftas are the perfect way to do so. They can be eaten hot or cold and are delicious with the mint and yogurt dip, a wholemeal pitta bread and plenty of green salad. Toast your pitta at work to add a little crunch.
For the lamb koftas
- 250g minced lamb
- ½ red onion, thinly sliced
- 2 tsp frozen chopped garlic or 2 garlic cloves, chopped
- 1 tsp ground cinnamon
- A pinch of freshly grated nutmeg
- Zest of 1 lemon
- 1 tsp sea salt
- Freshly ground black pepper
- Wholemeal pitta bread and green salad, to serve
For the mint and yogurt dip
- 150g Greek yogurt
- Juice and zest of ½ lemon
- 1 tbsp mint leaves, finely chopped
- A pinch of salt
- Preheat the grill. Put the lamb and the rest of the kofta ingredients in a bowl and mix well using your hands. Roll the mixture into 12 walnut-size balls.
- Put the koftas in a baking pan and place under the grill for 5 minutes. Turn the koftas and cook for a further 5 minutes until they are browned. Check the meat is cooked through by breaking one open.
- Meanwhile, stir all the ingredients for the mint and yogurt dip together in a bowl. Transfer to two sealed containers and keep cool until needed.
- Leave the koftas to cool before storing them in a sealed container in the fridge for up to 3 days. The koftas also freeze well for up to 3 months.
Time to eat…
Defrost overnight in the fridge. Pack the dip, bread and salad to take with you. If you’d prefer to eat the koftas warm, put them in the microwave at work at full power for 1-2 minutes.
Grass-fed lamb has notable amounts of heart-friendly omega-3 fats compared to other red meats. It’s also iron-rich and a good source of B vitamins, particularly mood-enhancing and energy-boosting B12.
This recipe is extracted from Packed by Becky Alexander and Michelle Lake (Nourish Books, £12.99). Photography: Haarala Hamilton