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Lamb koftas with chickpeas & spicy tomato sauce
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Spiced lamb koftas with zesty tomato-chickpea sauce.
Ingredients:
  • 2 (about 70g) slices sourdough bread, crusts removed, chopped
  • 41.20 gm milk
  • 800g lamb mince
  • 1/2 brown onion, coarsely grated
  • 125.00 ml fresh coriander leaves, chopped
  • 45g (1/4 cup) currants
  • 1 lemon, rind finely grated
  • 6.25 gm ground cumin
  • 3.75 gm Middle Eastern Spice Blend Harissa
  • 225g bought chargrilled capsicum, drained
  • 400g arrabbiata pasta sauce
  • 40.00 gm water
  • 13.80 gm olive oil
  • 400g can chickpeas, rinsed, drained
  • 100g feta, crumbled
  • Fresh coriander leaves, to serve
Instructions:
  • In a bowl, mix together bread and milk. Allow to soften for 5 minutes. Combine mince, onion, coriander, currants, rind, cumin, harissa, and bread mixture. Season, then mix well. Shape 1/4 cup of the mince mixture into an 8cm-long sausage shape. Repeat to form 12 koftas.
  • Finely chop the capsicum then blend it with the arrabbiata sauce and water until smooth and combined.
  • Heat oil in a camp oven or heavy-based flame proof casserole dish over medium-high heat. Cook koftas in 2 batches until browned, about 6 minutes per batch. Return all koftas to the pan and pour over sauce. Cover and simmer on low heat for 15 minutes, stirring occasionally. Add chickpeas and simmer uncovered for 10 more minutes until koftas are cooked through. Sprinkle with feta and cook for an additional 5 minutes until warmed. Garnish with coriander leaves and serve with lemon.

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