Lamb kofta
Total Time
40 minutes
Cook Time
40 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 100g wholewheat couscous
- 1 lemon
- 25g dried apricots
- 25g shelled unsalted pistachios
- 250g higher-welfare lamb mince
- 1 tsp ras el hanout
- olive oil
- ½ a small red onion
- red wine vinegar
- ½ a bunch of flat-leaf parsley (15g)
- ½ a bunch of mint (15g)
- extra virgin olive oil
- 1 x 400g tin of chickpeas
- 1 tbsp harissa paste
- 4 tbsp Greek yoghurt
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Preparation
Step 1
Put the couscous into a bowl, finely grate over the lemon zest, just cover with boiling kettle water, cover, and put aside.
Step 2
Finely chop the apricots and pistachios and put into another bowl with the lamb, ras el hanout and a good pinch of sea salt and black pepper. Fluff up the couscous with a fork, add one third to the lamb mix, then scrunch together with clean hands.
Step 3
Divide the mixture into 8 equal-sized pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Place in the air-fryer drawer, spritz with olive oil and cook for 20 minutes at 180ºC, or until sizzling, shaking halfway.
Step 4
Meanwhile, peel and very finely slice the red onion, then scrunch with a pinch of salt and 2 tablespoons of red wine vinegar and leave to quickly pickle.
Step 5
Finely chop the herb leaves and add to the remaining couscous with a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil. Drain and add the chickpeas, toss well, season to perfection and divide between plates.
Step 6
Sit the kofta on top, then ripple the harissa through the yoghurt and spoon on the side. Sprinkle over the pickled red onions, and serve with lemon wedges.
Step 7
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