Lamb koftas with broccoli tabouleh

1. Finely chop broccoli (see notes). Deseed and dice cucumber and capsicum. Chop parsley. Cut pomegranate in half horizontally. Hold cut half over bowl and whack fruit with a wooden spoon to release the seeds. Set aside.

2. Finely chop onion. Combine with lamb mince, tomato paste, 2 tsp cumin and 2 tsp garam masala. Season with salt and pepper. Using wet hands, shape into 16 long meatballs.

3. Heat a frypan over medium-high heat with 1 tbsp oil. Cook koftas for 8-10 minutes, or until golden and cooked through.

4. Whisk together lemon juice with 3 tbsp olive oil. Toss together with tabouleh and season to taste with salt and pepper. Set aside.

5. Serve koftas with broccoli tabouleh and a dollop of natural yoghurt.

Notes:
Use a food processor to finely chop the broccoli if you have one.

No Lamb option - replacement is beef mince.

Cook for same time as lamb.

Broccoli 1
Lebanese cucumber 1
green capsicum 1
parsley 1/2 bunch
Pomegranate 1
Red onion 1/2
Lamb mince 600g
Tomato paste 1/2 tub (70g)
lemon 1/2
Natural yoghurt 1/2 cup (125g)

Notes:
oil (for cooking+ olive), salt, pepper, ground cumin, garam masala