Name: Kofta with fresh green onion couscous
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kilogram minced lamb; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 tablespoon lemon juice; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground coriander; 1/4 cup (40g) roasted pine nuts; 2 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh coriander; 1 egg; 12 bamboo skewers, soaked in cold water for 1 hour; 2 cup (500ml) beef stock; 2 cup (400g) couscous; 30 gram butter, chopped; 2 green onions, sliced thinly

Ingredients

1 kilogram minced lamb

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

2 tablespoon lemon juice

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1/4 cup (40g) roasted pine nuts

2 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh coriander

1 egg

12 bamboo skewers, soaked in cold water for 1 hour

2 cup (500ml) beef stock

2 cup (400g) couscous

30 gram butter, chopped

2 green onions, sliced thinly

Method

1.Combine mince, brown onion, garlic, juice, spices, nuts, herbs and egg in large bowl. Roll heaped tablespoons of mixture into balls; thread three balls on each skewer. Place kofta skewers on tray, cover; refrigerate 30 minutes.

2.Place stock in medium saucepan; bring to a boil. Remove from heat, add couscous and butter, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

3.Meanwhile, cook kofta on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through.

4.Toss green onion with couscous; serve with kofta, accompanied by a bowl of combined yoghurt and chopped cucumber, if desired.

Soak bamboo skewers in cold water for at least 1 hour before use to prevent scorching and splintering.
Note

Woman's Weekly Food

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Ingredients

Method

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