22 Street Lane Nursery - June 2024 Newsletter

June Newsletter

Dish of the Month

Lamb Koftas with Pomegranate Salad

• 500g lamb mince • Sprig of fresh mint • Handful of pomegranate seeds • 2 cloves of garlic • 1 tablespoon turmeric • 1 tablespoon garam masala • 1 tablespoon smoked paprika • 1 large white onion • Half a teaspoon of maple syrup • 1 bunch coriander • 1 lemon zested and juiced • Half a cucumber • 4 tablespoons of coconut (dairy-free) yoghurt • Salad to garnish See our past selections on: 22streetlanenursery.co.uk/dish-of-the-month/ Ingredients

Method

1. Start by grating your white onion in a large mixing bowl with the lamb mince and add a little salt and pepper. Zest the lemon and save the juice for the dip. Add smoked paprika, turmeric and garam masala. 2. Finely dice the fresh coriander and mint (save some mint for the coconut yoghurt dip). Then, finely chop the coriander and add it to the rest of the ingredients. Give it a very good mix to make sure the ingredients are completely combined. 3. Roll your koftas into uniform shapes and bake at 180c for around 15-20 minutes until cooked through. Once baked, leave them to rest on a cooling rack. 4. Roughly cut the cucumber and remaining mint into a clean mixing bowl and combine with the coconut yogurt and maple syrup and set aside. 5. Cook the couscous following the packet instructions, adding some vegetable stock and extra turmeric for flavour. Once cooked and cooled, fluff it up with a fork and add your pomegranate. 6. Assemble your dish with fresh salad leaves and serve.