Lamb kefta with cabbage and feta falls

Serves : 4

Preparation time: 15 minutes

Cooking time : 15 to 20 minutes

Ingredients

• 450 g (16 oz) ground lamb
• 90 ml (6 tablespoons) mint leaves, chopped
• 90 ml (6 tbsp) fresh coriander leaves, chopped
• 2 garlic cloves, chopped
• 1 shallot, finely chopped
• 45 ml (3 tbsp.) canola oil
• Salt and pepper to taste

Garnish

• ½ green cabbage, thinly sliced
• 1 onion, thinly sliced
• 90 ml (6 tablespoons) olive oil
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) ground cumin
• 1 rosemary sprig, leaves removed
• 60 ml (4 tbsp.) white wine vinegar
• 4 portions cooked rice
• 250 ml (1 cup) feta cheese, cubed
• Salt and pepper to taste

Preparation

1. In a bowl, combine ground meat, mint, coriander, garlic, shallot, salt and pepper.
2. Form into even, oval balls.
3. On a hot grill or frying pan, sear the meatballs in oil for 2-3 minutes on each side, then continue cooking, covered, over low heat for 10 minutes.
4. Meanwhile, in a hot frying pan, sear the cabbage and onion in a little olive oil.
5. Add the garlic, cumin, rosemary and vinegar and cook over medium heat for 10 to 15 minutes. Check the seasoning.
6. Serve the cabbage and meat with rice, topped with the feta cubes.