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Lamb kofta with lemon couscous
Fragrant lamb koftas, with couscous and tomato drizzle.
Method
- Grate one of the onions into a large bowl then add the mince and the Baharat seasoning. Mix and mulch with your hands and divide into eight and form into kofta on skewers. Cover with cling film and chill.
- Finely dice the remaining onion. Heat 1tbsp oil in a saucepan and gently cook the onion and garlic paste for 2-3 mins. Tip in the tomatoes, chilli powder and sugar, season well and simmer gently for 10 mins until thick and glossy.
- Using a hot grill or griddle, cook the kofta on all sides until browned and cooked through.
- Meanwhile, tip the couscous into a bowl and stir in the remaining oil, cover with the hot stock and lemon juice, stir once and cover. Leave to stand for about 15 minutes then fluff up with a fork.
- Pile the couscous onto a serving plate, drizzle over the tomato sauce and top with kofta.
