Lamb kofta come is different shapes and sizes, but they all have one thing in common… they don’t photograph well, especially when they are shaped like small sausages. Kofta are delicious combined with a simple couscous salad, and what’s even better is they are quick and easy to prepare.
These are made with minced lamb, but there is no reason why you couldn’t use beef instead, if lamb isn’t your thing. The addition of harissa, herbs and spices give them a wonderful flavour which pairs well with a simple salad. This is great summer food, and with that in mind, you might like to venture outdoors and cook them on the barbeque.
I do tend to harp on about it, but I’m of the opinion that kids should be in the kitchen from a young age, learning how food is prepared. I think if they help make it they are more likely to eat it, regardless of what it is. This is a great recipe to get them involved. I personally dislike putting my hands in a bowl of mince and squidging it all together so that it’s the right consistency. Kids on the other hand, love it. And making it into sausage shapes: that’s why they spent so much time playing with playdough at kindy. They nailed the technique long before they stepped up to the bench.
With that it mind, this is a great family friendly food option. Enjoy!
- 500 grams lean minced lamb
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped mint leaves
- 2 teaspoons harissa paste
- 100 grams couscous
- 2 tomatoes, diced
- 1 Lebanese cucumber, seeds removed and diced
- handful of mint leaves, finely chopped
- ½ red onion, finely sliced
- handful of baby spinach or rocket leaves
- juice of ½ a lemon
- 1½ tablespoons of extra virgin olive oil
- yoghurt to serve
- Heat a splash of olive oil in a frying pan, and fry the onion and garlic until softened but not browned.
- In a large bowl, add the mince, spices, chopped herbs, harissa and cooked onion and garlic. Mix together with your hands until the ingredients are thoroughly combined. Make into small, fat sausage shapes, then chill in the fridge until you're ready to cook them.
- To make the salad, place the couscous in a bowl, add a splash of olive oil and a pinch of salt, then cover with 100 mls of boiling water. Fork through the grains to separate them, cover and leave to stand for five minutes. Once the grains have absorbed the water, use a fork to separate and fluff them up.
- Transfer the couscous to a salad bow, add the tomatoes, cucumber, onion, spinach leaves, and chopped herbs, and mix well.
- Sprinkle over the lemon juice and extra virgin olive oil, and stir through the salad.
- To cook the kofta: add a splash of olive oil to a frying pan and heat. Fry the kofta for 10-15 minutes turning regularly, or until browned on all sides and just cooked in the middle.
- Serve with lemon wedges and a dollop of yoghurt.
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