Lamb kofta with rice

Spiced beef koftas served with fluffy rice and a simple tomato sauce.

Allergens: contains eggs. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 65g carbs · 4g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Sainsbury's, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Eggs.

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Peel and finely chop the 200g onion; place the 500g beef mince in a large bowl, add the 2 eggs, and sprinkle in the measured spices (see extras).
2. Using clean hands, mix the mince, eggs, onion and spices until just combined; season with ½ tsp salt and ¼ tsp black pepper, then taste a tiny pinch (cook a small bit in the microwave for 10 seconds to check) and adjust seasoning if needed.
3. With damp hands, shape the mixture into 12 even kofta balls, each about the size of a golf ball (≈40 g), and place them on a plate.
4. Heat 1 tbsp vegetable oil in a 24‑cm non‑stick frying pan over medium heat; when the oil shimmers, add the kofta in a single layer, leaving space between them.
5. Cook the kofta for 4‑5 minutes on each side, turning gently with tongs, until they are browned all over and no pink shows in the centre (internal temperature 70 °C).
6. While the kofta browns, rinse 300g long‑grain rice under cold water until the water runs clear; add it to a medium saucepan with 600ml boiling water and a pinch of salt.
7. Bring the rice to a boil, then reduce the heat to low, cover tightly and simmer for 12‑14 minutes, or until the grains are tender and all liquid absorbed; remove from heat and let stand, covered, for 5 minutes.
8. Push the kofta to one side of the pan, add the 200g chopped tomatoes to the empty space, and simmer for 3‑4 minutes, stirring occasionally, until the tomatoes break down into a thick sauce that coats the meat.
9. Fluff the rice with a fork, divide it among four warm plates, top each with three kofta and spoon the tomato sauce over; serve immediately, garnished with a sprinkle of chopped fresh parsley if desired.

Tips

• For a cheaper version, swap half the beef mince for cooked lentils or finely diced mushrooms.
• Batch‑cook the kofta and rice, cool within 1 hour, then store in airtight containers in the fridge for up to 2 days or freeze for up to 1 month; reheat only once until steaming hot.
• Reheat leftovers in a covered pan over medium heat, adding a splash of water or stock to keep the rice moist, and ensure the centre reaches 70 °C before eating.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Beef mince · about 500g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet.
• Onion · about 800g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Long Grain Rice · about 700g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.
• Chopped tomatoes · about 200g left
  Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).