Lamb Kofte with Harrissa and Israeli Cous-cous

Lamb Kofte with Harrissa and Israeli Cous-cous
by

This tasty and delicious recipe is healthy and fun to make at home for your family. Or, if you are throwing a party, cook them on a barbecue and transport your guests to the mysterious east with fragrant, smokey spices. The combination of aromatic lamb, satisfyingly soft couscous and spicy, exotic harrissa with cool lettuce and yoghurt is truly a feast for the senses!

Difficulty: Easy

 

Kofte

  • 300 g quality lamb mince
  • 1 small bunch fresh thyme, leaves picked
  • zest of 1 lemon
  • sea salt
  • freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1?2 teaspoon ground chilli
  • 1 level tablespoon ground cumin
  • 4 soaked wooden skewers
  • Olive oil to baste

Combine all the ingredients in a small bowl and use your hands to combine. Divide the mixture into four and press around the skewers with damp hands. Chill until needed. Cook on a hot ridged skillet (or the barbecue!) on both sides – basting with olive oil at every turn.

 

Cous-cous

  • 2 T olive oil
  • 3?4 cup pearl cous-cous
  • 2 cups vegetable stock
  • sea salt and fresh ground black pepper
  • juice 1 lemon
  • handful fresh parsley
  • handful fresh mint
  • 1 spring onion

Heat the oil in a small sauce pan and add the cous-cous. Stir the cous-cous to coat in oil and toast the cous-cous until golden (some of the cous cous will be darker, giving the finished product an attractive speckled look. Add the stock and cook gently, covered, until the liquid is absorbed and the cous-cous is tender. Cover and set aside. Chop the parsley and mince the spring onions. In a bowl combine all the ingredients exept the mint. Season and toss gently, add the torn mint leaves.

 

Capsicum Harrissa

  • 1 red capsicum
  • 1/4 t chilli powder
  • pinch caraway seeds
  • 1?2 t cumin seeds
  • 1?2 t coriander seeds
  • 1?2 t dried mint
  • 1?2 t smoked paprika
  • 2 cloves garlic
  • salt
  • 2 T olive oil
  • 1 T lemon juice

Coat the red pepper in olive oil and put in an oven-proof dish under a hot grill. Cook until the skin is black and blistered, turning as it cooks so that the skin blackens evenly. Plunge into ice water and peel away the skin and seeds. Toast the spices in a frying pan until fragrant. Combine all the ingredients in the small blender and blitz till smooth – you can thin the harrissa with a little water and olive oil.

To plate: pile the salad in the center of the plate, position the kofte skewers on top and drizzle with the harrissa.

Serve with a cool, crisp ice-berg lettuce leaf and a dollop of unsweetened Greek yoghurt.

Recipe by Kate Hardwick


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