Lamb Koftas in Harissa Sauce

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.

Meanwhile, 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. 

While everything cooks, boil a full kettle. Trim the green beans and cut into thirds. 

Once the onions have caramelised, 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.

Meanwhile, 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 until fragrant, 1 min.

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.