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http://www.lifestylefood.com.au/recipes/4296/spiced-lamb-kofta-with-mint-and-cucumber-couscous-mild-red-thai-curry-sauce

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Spiced Lamb Kofta with Mint and Cucumber Couscous, Mild Red Thai Curry Sauce

Just try these easy koftas - they are so tasty. You can add more curry paste to the sauce if you like your food hot, and replace the couscous with rice. It's a great meal to share with friends or flatmates.

Ingredients

  • Koftas

  • 1lb lamb mince

  • 1 clove garlic

  • 1 white onion, finely chopped 

  • 2 dessertspoon curry powder

  • 1 dessertspoon cumin

  • tsp ground ginger

  • 2oz of breadcrumbs

  • 1 egg

  • salt and pepper

  • olive oil, for frying

  • Couscous

  • 3oz couscous

  • sprig of mint

  • third of cucumber, diced

  • 400ml boiling water

  • 1 vegetable stock cube

  • Sauce

  • 1 tbsp red thai curry paste (you can add more if you like)

  • half an onion, finely chopped

  • half a clove of garlic, chopped

  • 300ml whipping or double cream

Method

  • For the lamb:

  • 1.

    Add the onions and the spices to a pan with the oil and cook gently until the onions are soft and translucent. Leave to cool.

  • 2.

    Add the onion mix to the lamb mince, add the breadcrumbs and beaten egg and season with salt and pepper.

  • 3.

    Shape the meat into burgers, patties or long sausage-shape koftas. Fry in olive oil until lightly brown, then transfer to an oven and cook at 190c for 7-10 minutes.

  • For the couscous:

  • 1.

    Dissolve the vegetable stock in hot water. Use a measuring jug for this.

  • 2.

    Place the couscous into a heat-proof bowl and pour the stock over the couscous - check the packet instructions for the quantity of water but a good rule of thumb is around twice as much water as couscous. Cover with clingfilm or a plate and leave to stand for 10 minutes.

  • 3.

    Remove the plate/cling film and fluff up the grains with a fork. Leave to cool.

  • 4.

    Once cool, add the cucumber and mint and check for seasoning - you might want to add salt and pepper, or a touch of olive oil if you prefer your couscous slightly moister.

  • For the curry sauce:

  • 1.

    Gently fry the onion and spices in oil until soft, add the curry paste and cook for a futher minutes. Add the cream and reduce the heat so it's very low. Allow to warm through for another minute and taste for seasoning - add salt and pepper, or more curry paste as required.

  • 2.

    Serve the koftas on a bed of couscous with the curry sauce drizzled over the top.

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