Lamb Kofta
with Almond Couscous and Cucumber Salad
- Nuts
- Milk
- Celery
- Sulphites
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Soya
We’ve been working on a theory down here at The Fresh Farm. We’re convinced that if you can eat a meal with only a fork, or even better simply gnaw it off a stick, then it’s bound to be tasty. Think about it: spaghetti bolognese, shepherd’s pie and every single one of those delicious ‘sticky’ street food morsels you’ve had whilst on holiday. This evening we’re putting the theory to the test!
Ingredients
4
Spring Onion
2
Red Onion
1
Mint
50
Almonds
(Contains: Nuts)
8
Bamboo Skewers
500
Lamb Mince
2
Allspice
2
Ground Cinnamon
2
Cumin
1.5
Cucumber
(May contain traces of: Celery)
1
Lime
1
Greek Style Natural Yoghurt
(Contains: Milk)
1
Vegetable Stock Pot
(Contains: Celery, Sulphites)
300
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
Not included in your delivery
600
Water
Utensils
Instructions
Cut the root and a few centimetres off the top of the spring onion. Cut in half lengthways then finely chop. Cut the red onion in half through the root, peel and finely chop. Roughly chop the mint, crush the almonds and soak the bamboo skewers in water (this helps to stop them burning later).
Heat a splash of olive oil in a frying pan on medium-low heat. Once warm add your red onion with a pinch of salt and a few grinds of black pepper. Simmer for 20 mins until soft. Tip:If the onion starts to brown too much, add a splash of water and turn the heat to low.
In a bowl, mix the lamb mince with the cinnamon, cumin and all spice, a pinch of salt, your spring onion and a third of your mint. Mix this well for a few minutes then cover and put in your fridge.
Peel the cucumber then pull the peeler along it lengthways (or thinly slice with a knife) to make long strips (don’t use the soft middle part). Mix your cucumber stripswith a squeeze of lime juice, salt, black pepper, the yoghurt and your remaining mint. This is your minty cucumber salad.
Pour the water (amount specified in the ingredient list) into a pot over high heat. Stir in the vegetable stock pot and a drizzle of olive oil. Once it comes to the boil take off the heat, stir in the couscous, cover the pot with a tight fitting lid and leave to the side until the rest of the meal is ready.
Preheat your grill to its highest heat. Wet your fingers in a bowl of water (this stops the meat sticking to them) and divide your mince mixture into two balls per person. Firmly squeeze one ball onto each skewer and form into a sausage shape, before grilling as close to the heat as possible for a few mins on each side.
Fluff up your couscous with a fork and mix in the red onions, crushed almonds and a bit of lime zest.
To serve, just put some couscous into a bowl, put some of your minted cucumber salad on top then put a couple of skewers on top of that.
