Easy mid-week meal, that’s not only good for your wallet but for your waistline.
400g Australian Lamb Mince
2 Clove of Garlic (minced)
1 tsp. Smoked Paprika
1 tsp. Ground Cumin
1 tsp. Ground Cinnamon
2 tbs. Chopped parsley
1 tsp. Salt
1 tsp. Cracked pepper
¼ cup Panko breadcrumbs
1 large egg
1 tbs. Lemon juice
Big glug of vegetable oil
1 cup of dried couscous
1 chicken stock cube
2 tbs. butter
1 cucumber (cut into 1cm cubes)
1 red onion (finely chopped)
½ punnet of cherry tomatoes (cut into quarters)
100g Danish feta (crumbled)
½ cup of pomegranates
¼ cup of fresh mixed herbs
¼ cup of Bravoleum Extra Virgin Olive oil
Salt & Pepper to taste
You can prepare your koftas up to two days in advance if you’re using fresh lamb mince, the flavour only gets better when the mince and spices have time to marinate.
Add all your ingredients except your olive oil into a large bowl and mix well – your hands are best for this job. Cover your bowl with gladwrap and place in the fridge till your ready to cook.
For your couscous, tip one cup of couscous into a large bowl with your crushed up stock cube and butter. Boil your kettle and carefully pour over 1 cup of boiling water, stir with a fork and cover with a large plate and leave alone covered for 10 minutes.
While you’re waiting for the couscous to cook, get your other ingredient ready. Then after 10 minutes remove plate from the couscous (be careful of steam) and using your fork break up any chunks. Stir through the cucumber, red onion, tomatoes, feta, pomegranates and herbs, then dress with olive oil, then add salt & pepper to taste.
Now your salads ready add the vegetable oil to a large frying pan and bring to a medium heat. Roll your lamb mix into 25g meat balls and add to your hot frying pan, shake the pan every 2 minutes to cook evenly, cook for around 6 minutes till cooked all the way through.
Serve in a bowl with a drizzle of natural yogurt and extra seasoning, then ENJOY!Read More...