Lamb kefta by Shane Delia, for Ardmona

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides similar creaminess with fewer calories.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

Whole wheat pita adds fiber, while tortillas are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Slice parsley finely.

Crush garlic and chop it.

Add salt to the garlic to help it act as an abrasive.

Mix garlic and salt into the lamb.

Add cumin and coriander powder to the lamb mixture.

Roll the lamb mixture into balls, about 50 grams each, making three per serving.

Soak chickpeas overnight and boil them in salted water.

Heat a heavy base pan with olive oil.

Brown the lamb kofta in the pan, then remove them once browned.

In the same pan, add onions, garlic, and spices to create the base of the dish.

Add boiled chickpeas to the pan and cook for a couple of minutes.

Add diced tomatoes to the pan.

Pour in beef stock and bring it to a boil, then let it reduce for 10 minutes.

Add the browned lamb kofta back into the pan and cook for about 8 minutes.

Remove from heat and add finishing touches: pomegranates, toasted pine nuts, chopped parsley, and a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens