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Lamb Kofta with Couscous

30 minutes 15 minutes 4 servings

These lamb koftas can be pan-fried, grilled or cooked on the barbecue - however you like. Just make sure they are cooked all the way through before popping on top of a bowl of fluffy couscous and finishing it off with a drizzle of minty dressing. 

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Ingredients

  • Lamb Kofta
  • 500g lamb mince
  • ¼ red onion, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon mint sauce
  • 2 teaspoons Epicure Chopped Garlic
  • ¼ teaspoon chilli flakes
  • 1 teaspoon fine salt
  • ½ teaspoon cracked black pepper
  • 1 tablespoon cold-pressed rapeseed oil
  • Yoghurt mint sauce
  • 3 tablespoons mint sauce
  • 125ml plain yoghurt
  • 1 teaspoon lemon juice
  • 3 tablespoons garlic mayonnaise
  • Couscous
  • 250g couscous
  • 2 tablespoons mint sauce
  • 1 tbsp extra virgin olive oil
  • ½ cucumber, diced
  • ¼ red onion, minced
  • handful of parsley

The recipe Lamb Kofta with Couscous Kitchen Mode

  • 1

    Mix together the lamb, red onion, cumin, mint sauce, garlic, chili flakes, salt and pepper, until everything is evenly distributed. Divide mixture into 8 equal pieces. Shape and roll each into an oblong shape, onto a small skewer. Add 1 tablespoon oil to a large frying pan or griddle set over medium (or simply preheat a barbecue). Once hot add the kofta and cook for 3 minutes, turn a quarter turn and cook an additional 3 minutes, continue until charred on four sides and until cooked through. Adjust heat as necessary to ensure you are getting a nice sear without catching too much before they are cooked through.

  • 2

    For the sauce, mix together 3 tablespoons mint sauce, 125ml yogurt, 1 teaspoon lemon juice, 3 tablespoons garlic mayo, and enough water to thin to a pouring consistency. Season with salt and pepper to taste.

  • 3

    Cook couscous according to packet instructions. Once ready, stir through 2 tablespoons mint sauce, 1 tablespoon olive oil, the cucumber, and the red onion. Season to taste with salt and pepper. Sprinkle and stir through half of the parsley.

  • 4

    To serve, spoon couscous into bowls. Top with 2 lamb skewers, and drizzle over sauce. Sprinkling with additional parsley, if you like.

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