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Lamb kofta with couscous



Prep Time


Cook Time



600 glamb mince
2shallots, very finely chopped
2 tspground cumin
0.5 tspground cinnamon
1 punnetcherry tomatoes
2bunch asparagus, cut into 4cm lengths
1clove garlic, crushed
200 gcouscous, cooked
mint leaves to garnish


1Place the lamb mince, shallots, cumin and cinnamon and a little salt and pepper in a large bowl. Using your hand bring the mixture together and knead lightly until combined. Shape mixture into 12 oval sausages (kofta).
2Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomatoes and asparagus on a tray and drizzle with a little olive oil. Cook for 15 minutes. Toss the cooked tomatoes and asparagus with the crushed garlic and cooked couscous, drizzle with a little olive oil.
3Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
4Cook the lamb kofta in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.
5Serve the lamb kofta with the couscous and sprinkle with the mint leaves.


Kofta, patties, rissoles, and burgers should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
Freeze mince you don't intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.

Recipe suggessions based on what you have in your fridge.

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