Kangaroo Kofta With Cauliflower & Masala Sauce

This Kangaroo Kofta Recipe is very popular in the Middle East and India, kofta are a meatball-style meal, made with minced meat and vegetables.

The rich savoury flavours of this kofta recipe perfectly seasoned with herbs and complimented by the creamy Masala makes a deliciously different dinner the family will love.

You could use lamb or beef mince instead of kangaroo.  The kofta can be prepared ahead of time and left in the fridge until ready to cook.

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DONE Kangaroo Kofta With Cauliflower & Masala Sauce

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Course

Main Dish

Prep Time

35 min

Cook Time

40 min

Servings

Ingredients

• 100 g lean kangaroo mince
• 1/4 grated brown onion 25 grams
• 1/4 tsp ground cumin 0.25 grams
• 1/4 tsp ground coriander 0.25 grams
• 1/2 tbsp finely chopped mint leaves 2.5 grams
• 2 cups cauliflower 200 grams
• 2 tsp extra virgin olive oil 10 mls
• 1/2 tsp grated fresh ginger 2 grams
• 1/2 tsp curry powder 0.5 grams
• 1 tsp tomato paste 4 grams
• 100 g tinned tomatoes
• 2 tbsp reduced-fat Greek natural yoghurt 40 grams
• cooking oil spray
• 1/4 cup brown rice uncooked (40 grams)

Course Main Dish Prep Time 35 min Cook Time 40 min Servings Ingredients 100 g lean kangaroo mince 1/4 grated brown onion 25 grams 1/4 tsp ground cumin 0.25 grams 1/4 tsp ground coriander 0.25 grams 1/2 tbsp finely chopped mint leaves 2.5 grams 2 cups cauliflower 200 grams 2 tsp extra virgin olive oil 10 mls 1/2 tsp grated fresh ginger 2 grams 1/2 tsp curry powder 0.5 grams 1 tsp tomato paste 4 grams 100 g tinned tomatoes 2 tbsp reduced-fat Greek natural yoghurt 40 grams cooking oil spray 1/4 cup brown rice uncooked (40 grams)

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Instructions

1. Prepare the kofta by combining the kangaroo mince, half of the grated onion (squeezed of any excess liquid), cumin, coriander and mint in a bowl. Use your hands to mix well.
2. Roll heaped tablespoons of the mince mixture into 3 logs per serve. Then flatten slightly and insert a skewer ¾ of the way into the kofta. Cover and place in the fridge to chill for 30 minutes to firm up.
3. Cook rice according to packet instructions. Preheat oven to 180C and prepare a baking tray with baking paper.
4. Chop cauliflower into florets and toss with half the oil. Spread over the baking tray. Roast for 15 – 20 minutes or until tender. Set aside.
5. To make the masala sauce, place a frypan over a medium heat, add remaining oil and cook remaining onion until softened, about 2-3 minutes. Add ginger, curry powder, and tomato paste, and cook for 1 minute. Add tinned tomatoes and simmer, covered, for 15 minutes. Then stir through yoghurt.
6. Once kofta have firmed in the fridge, heat another frypan over a medium heat. Spray pan lightly with cooking oil and cook kofta, turning several times, for 7-10 minutes until browned and cooked through.
7. Serve kofta with rice and roasted cauliflower covered with masala sauce.

Recipe Notes

442 calories per serve

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