Recipe: Scotch lamb koftas with tomato and red pepper cous cous and mint raita

THE BEAUTY OF this lamb kofta recipe is that it can be adapted to use in many different dishes. From lamb burgers to a tagine with pomegranate seeds and sweet potato, or a meatball curry, this versatile mix is delicious in whatever guise you feel like making on the day. This particular recipe is straightforward to cook and doesn't take much time whatsoever. The koftas can be made well ahead, ready to seal and finish in the oven while you cook the cous cous and chop up a salad. Plus, it celebrates Scotch lamb! What's not to love!?

Ingredients (serves 2)

400g lamb mince
1 small tin, harissa paste
2 cloves garlic, grated
Tsp ground cumin seeds
1 egg, beaten
2 tbsp breadcrumbs
150g cous cous
1/2 red pepper, cut into small dice
2 ripe tomatoes, skinned and cut into small dice or concasse
Bunch spring onions, sliced
Chicken stock to cover
1 block of feta cheese
1 red onion, rouchly chopped
2 ripe tomatoes, roughly chopped
Lemon juice
Olive oil
1 packet of mint, chopped
1 small tub of organic natural yogurt
Packet of flatbreads or pittas
Sea salt


1) Preheat the oven to 180C. Mix the harissa paste in with the lamb, garlic, cumin, egg, breadcrumbs and seasoning. Give it a good mix and pounding down with your fist until slightly mushier in texture.

2) Take a good pinch of the meat and roll into the size of a golf ball. Repeat and place onto a tray, cover and pop in the fridge for 20 mins to firm up slightly.

3) Meanwhile, prep the salad and cous cous, leaving out the lemon juice and olive oil from the salad until serving.  Place in a bowl and reserve in the fridge.

4) Place a frying pan on a moderate heat.  Add oil then gently colour the meatballs on all sides.  Be careful not to have the pan too hot, or they may burn or break apart. This should take 5-6 mins per batch. Once coloured, place into the oven on a grill tray (so they cook evenly) for 8-10 mins.

5) Chop the mint and add to the yogurt with a good squeeze of lemon and some sea salt.  Mix thoroughly.

6) Halfway through this process, boil the kettle.  Warm the chicken stock (or 200mls of boiling water with a stock cube).  Put the cous cous into a bowl and add the stock, covering with cling film.  Leave for 5-6 mins. When done, whisk with a fork and add the tomatoes, pepper and spring onions.  Check the seasoning and stir the ingredients to mix.

7) Spoon the cous cous into the centre of a bowl or plate.  Place the desired amount of meatballs on top.  Serve with flatbreads, raita and salad on the side.

Happy cooking!



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