Flavoursome, juicy lamb is the main attraction in this dish.
Bring a medium sized pot of salted water to the boil.
Heat olive oil in a small fry-pan on medium heat. Cook onion and eggplant until soft, about 3 minutes. Add garlic and cook for a further 1 minute.
Place the eggplant mixture, spice mix, lamb mince, breadcrumbs and egg in a bowl. Season with salt and pepper and mix well to combine.
Roll mince mixture into small 3cm diameter balls. It should make about 20–25 kofte.
Heat olive oil in a large fry-pan on medium to high heat. Cook kofte until browned all over, about 4–5 minutes. Add canned tomatoes and water, reduce the heat and simmer until the kofte are cooked through, about 5–7 minutes.
While the kofte are cooking, cook the Israeli couscous in boiling water for 6-8 minutes, until just soft. Drain and toss with lemon zest and juice, olive oil, raisins, baby spinach, parsley, coriander and mint. Season with salt and pepper.
Divide Israeli couscous and kofte between plates. Serve with a dollop of yoghurt on the side.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe provided by Nadia Lim
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