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Roast lamb koftas with pumpkin and crisp couscous
Roast lamb koftas with pumpkin and crisp couscous
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Middle Eastern roast lamb koftas with pumpkin and crispy couscous.
Ingredients:
  • 300g couscous
  • 36.40 gm olive oil, plus extra to drizzle
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tsp sumac
  • 600g lamb mince
  • 3 garlic cloves, crushed
  • 62.50 ml chopped mint leaves, plus extra whole leaves to serve
  • 1 small onion, grated
  • 600g Kent pumpkin, cut into 2cm wedges
  • 57.20 gm honey
  • 280g yoghurt
Instructions:
  • 1. Preheat your oven to 200C. Mix couscous with 1 tablespoon of oil in a heatproof bowl. Season with your favorite spices, then pour in 1 1/2 cups (375ml) of boiling water. Cover the bowl with plastic wrap and let it sit for 5 minutes until the couscous absorbs the liquid.
  • Using a mortar and pestle, gently crush cumin, coriander seeds, and 1 teaspoon sumac. Mix lamb mince, garlic, mint, onion, spice mixture, and 1 tablespoon oil. Season, shape into 16 walnut-sized balls. Fluff couscous with a fork, spread at the dish base. Add pumpkin, meatballs, drizzle with honey and extra oil. Roast for 30 minutes until pumpkin is tender and meatballs are browned and cooked.
  • Mix together the yoghurt, lemon zest, and lemon juice. Drizzle the mixture over the dish and sprinkle with the remaining 1 tsp of sumac. Garnish with extra mint leaves before serving.

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