Lamb Kofte with Baby Spinach and Pomegranate Salad
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
455
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 257.4 μg | (429 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the lamb kofte
- 600 grams Ground lamb
- 10 grams ginger
- 2 tsps Curry
- 1 onion
- 2 Tbsps vegetable oil
- 1 egg yolk
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- juice of 1 Limes
- 2 Tbsps chopped parsley
- 12 Wooden skewers
- For the salad
- 250 grams baby Spinach
- 1 pomegranate
- 100 grams Yogurt (0.1% fat)
- 3 Tbsps olive oil
- ground Cumin
Preparation steps
1.
For the kofte: Soak the skewers for about 30 minutes in water. Peel the ginger and finely chop. Peel the onion, finely chop and sweat in the oil until translucent. Mix with the ground meat, ginger, curry powder, egg yolk and parsley and season with salt and pepper. Shape into small oblong patties and mold over the skewers. Brush with oil and grill slowly on the grill.
2.
Meanwhile, for the salad: Trim the spinach, rinse the leaves and spin dry. Cut the pomegranate in half, remove the seeds, juice and then mix with the yogurt and olive oil and season with salt, pepper and cumin.
3.
To serve, mix the spinach with the salad dressing and arrange on serving plates. Add the kofte, drizzle with lime and serve.
4.
Pomegranate halved. The seeds with a small spoon scoop out, to thereby exiting juice reserved (caution, it squirts!).
5.
mix pomegranate seeds and juice with yoghurt and olive oil and season with salt, pepper and 1 pinch of cumin.
6.
Ginger, peel and finely chop. Onion peel, also finely chop and fry in oil. Mix ground beef with onions, ginger, curry, egg yolks, parsley, salt and pepper. shape with your hands into small, elongated cam and place it on the skewers (sticks), or encase it, Brush with oil and grill slowly finished on the grill.
7.
Mix spinach with the salad dressing.
8.
To serve the ground beef skewers drizzled with lime juice and rich spinach salad.
