TURKISH KOFTA CASSEROLE

SERVES 4 PREP 20 MINS COOK 30 MINS + CHILLING PER SERVE 2320kj COST $$$

1 tbsp olive oil 1 red capsicum, seeded, sliced 1 onion, diced 2 garlic cloves, crushed 2 tsp ground sumac 2 tsp ground cumin 1 tbsp currants 2 x 400g cans diced tomatoes (see tip) 2 cups chicken stock 3 carrots, peeled, julienned 2 tbsp pine nuts, toasted chopped parsley, lemon wedges, Lebanese bread, to serve LAMB KOFTA ⅔ cup couscous ⅔ cup boiling water 500g lamb mince 1 red onion, finely chopped 1 tbsp currants 2 tsp ground cumin 2 tsp ground sumac

1 Preheat oven to hot, 200°C. 2 LAMB KOFTA In a heatproof bowl, combine couscous and boiling water. Cover with plastic wrap. Set aside 5 mins. Fluff with a fork to separate grains. In a large bowl, combine couscous with remaining ingredients. Season to taste. Using ¼-cup measure, shape into 16 mini koftas. Chill until required. 3 In a large flameproof casserole dish, heat oil on medium. Brown koftas in 3 batches, 2-3 mins each. Transfer to a plate. 4 In same pan, saute capsicum, onion, garlic and spices 1-2 mins until tender. Stir in currants. 5 Return koftas to pan with tomatoes and stock. Top with carrots and simmer, covered, 20 mins. 6 Sprinkle casserole with pine nuts and parsley. Serve with lemon wedges and bread.