Lamb Koftas in Harissa Sauce
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Lamb Koftas in Harissa Sauce

with Couscous and Baby Leaf Salad

Tags:
Under 650 calories
Allergens:
Cereals containing gluten
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Onion

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

200 grams

Lamb Mince

20 grams

Chicken Stock Paste

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

80 grams

Green Beans

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains Sulphites)

20 grams

Baby Leaf Mix

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

Not included in your delivery

½ tsp

Salt for the Breadcrumbs

1 tbsp

Water for the Breadcrumbs

200 milliliter(s)

Boiled Water for the Couscous

200 milliliter(s)

Water for the Sauce

1 tbsp

Honey

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Nutritional information

Energy (kJ)2569 kJ
Energy (kcal)614 kcal
Fat23.4 g
of which saturates7.3 g
Carbohydrate68.5 g
of which sugars18.5 g
Protein31.7 g
Salt4.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Bowl
Garlic Press
Baking Tray
Large Frying Pan
Chopping Board
Medium Bowl
Knife
Cling Film

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion. 

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) along with half the garlic.

2

Add the lamb mince to the breadcrumbs, season with pepper and mix together with your hands.

Shape the lamb mixture into mini sausage shapes, 4 per person. Flatten to make koftas.

Pop them onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The koftas are cooked when no longer pink in the middle.

3

While the koftas bake, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Meanwhile, boil a full kettle. Trim the green beans and cut into thirds. 

4

Pop the couscous in a large bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in half the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.

In a medium bowl, combine the cider vinegar with a drizzle of oil and pinch of sugar (if you have any). Set aside.

5

Once the onion is golden, add a pinch of sugar (if you have any), tomato puree, green beans and the remaining garlic to the pan. Fry for 1 min more.

Stir through the water for the sauce (see pantry for amount) and remaining chicken stock paste. Simmer until the beans are tender and the sauce has thickened slightly, 4-5 mins.

Once thickened, stir through the harissa (add less if you'd prefer things milder) and honey (see pantry for amount). Remove from the heat.

Add the koftas to the sauce and turn to coat. 

6

When everything's ready, fluff up the couscous. Toss the baby leaves through the dressing.

Share the couscous between your bowls and top with the koftas and harissa sauce.

Serve the baby leaf salad alongside to finish. 

Enjoy!