This recipe first appeared in Woman’s Day.
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Ingredients
Lamb kofta
Method
1.Preheat oven to hot, 200°C.
2.For the lamb kofta: In a heatproof bowl, combine couscous and boiling water. Cover with cling film. Set aside for 5 minutes. Fluff with a fork to separate grains. In a large bowl, combine couscous with remaining ingredients. Season. Using a ¼-cup measure, shape into 16 mini koftas. Chill.
3.In a large casserole dish, heat oil on medium. Brown koftas in 3 batches for 2-3 minutes each. Transfer to a plate.
4.In the same pan, sauté capsicum, onion, garlic and spices for 1-2 minutes until tender. Stir in currants.
5.Return koftas to pan with tomatoes and stock. Top with carrots and simmer, covered, for 20 minutes.
6.Sprinkle casserole with pine nuts and parsley. Serve with lemon wedges and bread.
Note
- Use a 700g bottle of tomato passata instead of diced tomatoes and add some dried chilli flakes for a bit of heat.
