Braised Beef Kofta with Spiced Tomato, Chickpeas & Whipped Fetta
- 3 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp smokey paprika
- 2 tsp ground cinnamon
- 4 cloves garlic, crushed
- 1 tsp ground chilli (optional)
- 1kg premium beef mince
- 1 tbsp flake salt
- Black pepper
- 2 handfuls flat leaf parsley
- 2 handfuls mint leaves
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 2 tbsp tomato paste
- 800g tinned chopped tomato
- 400g tinned chickpeas, drained
- 500ml veggie or beef stock
- 350g Yarra Valley Cheese Dill & Chive Persian Fetta (at room temp)
- ¼ cup natural yoghurt
- 2 lemons
- Flatbread to serve
Mix the spices together then divide in half and add half to the beef along with the salt and some pepper. Roughly chop half the parsley and mint and add the chopped herbs to the beef.
Mix well to combine then roll into large golf ball size balls and place in the fridge.
Preheat the oven to 200C.
Heat a large frying pan over a medium/high heat and add the olive oil and meatballs, cooking to brown off. Remove from the pan and add the onion to the same pan, cooking for 2 minute to soften then add the remaining spice mix, tomato paste and cook for 1 minute more before adding the tinned tomato, stock, and chickpeas.
Bring the sauce to a simmer, season to taste then add the meatballs back into the pan and give it a gentle shake to make sure they get coated in the sauce. Transfer the pan to the oven and bake for 20 minutes. Alternatively, simmer for 20 minutes, turning the meatballs halfway through.
Drain the oil from the room temp fetta, leaving the herbs and place the fetta and herbs from the tub into a small food processor or blender along with the yoghurt, zest 1 lemon and some black pepper.
Serve the braised kofta with some of the whipped fetta through, scatter with the remaining herbs and serve with flatbread and remaining whipped fetta on the side.