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Lamb Koftas in Harissa Sauce
Lamb Koftas in Harissa Sauce

Lamb Koftas in Harissa Sauce

with Couscous and Baby Leaf Salad

Koftas (also known as 'kofte') are a popular type of meatball style dish. These Lamb Koftas in Harissa Sauce use the popular sauce ingredient widely used in Middle Eastern and North African cuisine. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
High Protein
Customer Favourite
Allergens:
Wheat
Cereals containing gluten
Sulphites

The quantities provided above are averages only.

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.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Onion

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

200 grams

Lamb Mince

80 grams

Green Beans

20 grams

Chicken Stock Paste

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

30 grams

Tomato Puree

50 grams

Harissa Paste

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar

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

Nutritional information

Energy (kJ)2646 kJ
Energy (kcal)632 kcal
Fat22.6 g
of which saturates7.3 g
Carbohydrate74.9 g
of which sugars23.5 g
Dietary Fibre8 g
Protein31.6 g
Salt4.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Bowl
Baking Tray
Kettle
Lid
Pan

Instructions

Get Started
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

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Make the Koftas
2

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

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.

Finish the Prep
3

While the koftas bake, boil a full kettle. Trim the green beans and cut into thirds. 

Pour the boiled water for the couscous (see pantry for amount) and half the chicken stock paste into the onion pan and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Start the Sauce
4

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the tomato puree, green beans and the remaining garlic to the pan. Fry for 1 min.

Simmer your Harissa Sauce
5

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. 

Serve Up
6

When everything's ready, fluff up the couscous

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

Serve the baby leaf salad alongside and drizzle the balsamic glaze over to finish. 

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