Lamb Koftes with Cous­cous

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Use chicken mince if you pre­fer. Serves 4

FOR THE KOFTES 450g lamb mince ½ onion, finely chopped 1 medium egg, beaten 1 tsp ground all­spice 100g dried apri­cots, chopped large bunch pars­ley, chopped 2 tbsp olive oil FOR THE YO­GHURT DIP AND COUS­COUS 150g plain thick yo­ghurt juice of 2 lemons large bunch mint, chopped 300g cous­cous 450ml hot chicken stock 1 tsp ground cumin 1 cu­cum­ber, finely chopped 3 toma­toes, roughly chopped

1. In a bowl, mix mince, onion, egg, all­spice, 50g chopped apri­cots and 1 tbsp chopped pars­ley. Sea­son; shape into 8 koftes. 2. Pre­heat a large grid­dle pan. Brush koftes with oil; fry for about 5 min­utes each side un­til cooked through. 3. In a small bowl, mix yo­ghurt, 1 tbsp lemon juice and 2 tbsp chopped mint leaves with some sea­son­ing. Set aside. In a medium bowl, mix cous­cous, chicken stock and cumin. Cover with cling­wrap and leave to soak for 5 min­utes. 4. Mix cu­cum­ber, toma­toes, re­main­ing apri­cots, lemon juice, pars­ley and mint into cous­cous. Check sea­son­ing. Serve with the lamb koftes and minty dip.

EACH SERV­ING About 2 400kJ, 47g protein, 17g fat (4g sat­u­rated), 56g car­bo­hy­drate (18g to­tal sug­ars), 5g fi­bre.

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