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Plated meal

Middle Eastern Lamb Kofta with Couscous & Saffron Yoghurt

  • Meat
  • Contains Dairy

These lamb kofte are delicious and so easy to make! We have made this easy to make Middle Eastern favorite even better served with couscous and delicious saffron-infused yogurt.

Nutrition Per Portion

  • Calories

    747

  • Carbs

    73.3g

  • Fat

    58.4g

  • Fibre

    5.8g

  • Protein

    34.3g

  • Sugar

    5.5g

  • 0.0 min

    Bring a saucepan of water to the boil. Add the stock cube, and stir until dissolved.

  • 0.5 min

    Combine the saffron strands with the yoghurt to infuse, stirring occasionally.

  • 1.0 min

    Peel and finely chop the brown onion, garlic, carrot and fresh mint.

  • 5.0 min

    Juice the lemon.

  • 6.0 min

    In a bowl, add the lamb mince, garlic, onion, half the mint and barakat seasoning mix thoroughly and season with salt and pepper.

  • 7.0 min

    Shape the mince mixture into a sausage shapes.

  • 8.0 min

    Pierce with skewers and set aside (covered) to be used later.

  • 9.0 min

    Heat olive oil in a frying pan over medium-low heat.

  • 10.0 min

    Add the finely chopped carrot and cook, stirring often.

  • 12.5 min

    Remove the carrot from the heat.

  • 13.0 min

    Add the lemon juice, cooked carrot, remaining fresh mint with the couscous in a bowl.

  • 13.5 min

    Stir in the boiling stock to the couscous, immediately cover and set aside for 5mins.

  • 14.0 min

    Heat the remaining olive oil in a frying pan, over medium heat.

  • 15.0 min

    Add the skewers to the pan and cook until cooked through (5-10 minutes).

  • 18.5 min

    Fluff the couscous with a fork breaking apart any lumps.

  • 19.5 min

    Distribute the couscous among serving plates

  • 21.0 min

    When the kofte skewers are cooked remove from the heat.

  • 22.0 min

    Place the kofte skewers atop the couscous and serve with the saffron yoghurt

  • Ingredients

    Fresh Mint

    chopped

    Garlic

    finely chopped

    Saffron

    Yoghurt

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person

    Couscous

    Lemon

    juiced 1/2 lemon per person

    Baharat Spice

    Carrot

    finely chopped

    Olive Oil

    2 tablespoons per person

    Brown Onion

    finely chopped

    Lamb Mince

    Skewers

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