Lamb Kofta on a Bed of Couscous with Yoghurt Sauce

Sample the pleasures of this earthy dish from Cyprus
Tuesday , 22 May 2012
Lamb Kofta on a Bed of Couscous with Yoghurt Sauce
Lamb kofta on a bed of couscous with yoghurt sauce

Lamb Kofta on a Bed of Couscous with Yoghurt Sauce

INGREDIENTS
For the couscous salad
300g couscous
400ml vegetable stock
2 tomatoes, diced
1/2 cucumber, deseeded and diced
1 tbsp fresh mint, chopped
Lemon juice

For the yogurt sauce
400g natural yogurt
100ml milk
2 tbsp fresh coriander, chopped

For the kofta
2 onions, finely chopped
1 tbsp butter
600g minced lamb
1 egg
4 tbsp breadcrumbs
5 tbsp parsley, finely chopped
1 tsp paprika
1/2 tsp cumin
1 tsp Ras el hanout (Moroccan spice blend)
6 sprigs rosemary, halved
2 tbsp vegetable oil

METHOD
1.
Place the couscous in a bowl and add the hot stock. Leave to soak for around 10 minutes. Stir with a fork and leave to cool.
2. Mix together the tomatoes, cucumber and mint into the couscous and season with lemon juice, salt and ground black pepper.
3. To make the sauce, mix together the yogurt, milk and coriander and season with salt, ground black pepper and a dash of lemon juice.
4. Fry the onions in hot butter. Mix together the meat, egg, breadcrumbs, parsley, paprika, cumin and ras el hanout and season with salt and ground black pepper. Stir in the onions and shape into 12 koftas around the sprigs of rosemary.
5. Heat the oil in a pan and fry the koftas on all sides. Arrange the couscous salad on plates and place the koftas on top. Serve with the yogurt sauce.

TO SERVE:
Place a serving of the spicy cabbage on a plate with a slice of lamb. Drizzle tamarind jus on top to serve.

Related Articles

Sink into the flavours of this Cypriot fave
Try your hand at the Cyprus speciality
From meze to moussaka and even molecular, we fall head over heels for the cuisin
Ahlan! jets off to the island where time just seems to stand still