Lamb Kofta with Couscous & Yogurt

Ingredients · per serving

• ½ medium Cucumber
• 150 ml Vegetable stock
• 1 medium Lemon
• 2 tbsp Fresh parsley
• 1 medium Tomato
• to taste Black pepper
• 3 cloves Garlic
• 2 tbsp Pomegranate seeds
• 1 tsp Ground coriander
• 2 tbsp Olive oil
• 80 g Greek yogurt
• 1 small Flatbread
• 80 g Couscous
• 1 tsp Ground cumin
• 1 tbsp Fresh mint
• 250 g Lamb mince
• ¼ medium Red onion
• to taste Salt
• ¼ tsp Ground cinnamon
• 1 tsp Smoked paprika
• ½ small Onion

Instructions

1. Mix the lamb mince with the grated onion, minced garlic, ground cumin, coriander, smoked paprika, cinnamon, salt, pepper, and chopped parsley. Knead briefly to develop the bind.
2. Shape into 8 small meatballs, then mould each around a skewer into a sausage shape. Wet hands stop the mix sticking.
3. Put the couscous in a heatproof bowl. Pour over 150ml boiling stock, cover with a plate, leave 5 minutes. Fluff with a fork and stir in 1 tsp olive oil.
4. Mix the yogurt sauce: Greek yogurt, lemon juice, minced garlic, chopped mint and a pinch of salt.
5. Heat a griddle pan over high heat, brush with oil. Lay the skewers down. Don't move for 3 minutes (they should release easily when ready). Turn, 3 minutes more — total 6-8 minutes until charred and just cooked through.
6. Make a quick salad: dice the cucumber and tomato, toss with sliced red onion, lemon juice, olive oil and salt.
7. Plate the couscous. Lay 2 skewers each on top. Spoon the salad alongside. Dollop the yogurt sauce, scatter pomegranate seeds and mint. Warm flatbread on the side for tearing.

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