Kofta Recipe

New!

• 1lb/450gm lean minced lamb
• One medium onion grated or whizzed in a food processor
• 4 fat cloves of garlic - crushed
• 3oz/75g wholemeal breadcrumbs (you can use white if preferred)
  
• 1 teasp ground ginger or 2" fresh peeled and finely grated
  
• 3-4 dried chilli's and 2 teasp cumin seeds ground in a pestle and mortar
• Juice of a lemon
• 1 flat teasp ground cinnamon
• A handfull of fresh coriander, chopped
• Salt and black pepper to taste
• Olive oil for covering the oven tray

For the Couscous Accompaniment

• 1 tablesp extra virgin olive oil
• 1 small onion, finely chopped
• 1/2 red pepper cut into fine dice
• 4 tablesp pine nuts, toasted
• Juice and zest of 1 small lemon
• Handful of fresh coriander chopped
• 1 teasp tomato puree
• 9oz/250g couscous
• Just under 1/2 pint/250ml boiling water
• Salt and black pepper to taste

1. Put all of the kofta ball ingredients into a large mixing bowl and mix thoroughly until evenly combined
   
2. Evenly cover a large baking/roasting tray with the olive oil.
   
3. Scoop out a little of the mixture and using your hands form into a ball approximately an inch in diameter and place on the oiled tray.
   
4. Repeat this until you have used all of the mixture, making sure the balls are about an inch apart.
   
5. Put on the middle shelf of a pre heated oven at 180ºc/375ºf for 30 minutes.
6. While these are cooking, prepare the couscous.
7. Put the couscous into bowl and add a little salt and pepper, then pour over the boiling water.
8. Allow to stand for a few minutes while the grains absorb the water. 
9. In a medium fry pan heat the olive oil and saute the onion and red pepper over a medium heat until soft and golden.
10. Take a fork and fluff up the couscous, then add the onion and red pepper mixture, pine nuts, lemon juice and zest, coriander and tomato puree. 
11. Mix well together and check seasoning.
12. When the koftas are ready take them out of the oven.
13. When ready to serve either arrange the kofta's and the couscous on individual plates garnished with fresh coriander and they go really well with our tzatziki recipe