Lamb Koftas in Harissa Sauce

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.

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. 

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.

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.