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.
For the lamb:
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.
Add the onion mix to the lamb mince, add the breadcrumbs and beaten egg and season with salt and pepper.
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:
Dissolve the vegetable stock in hot water. Use a measuring jug for this.
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.
Remove the plate/cling film and fluff up the grains with a fork. Leave to cool.
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:
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.
Serve the koftas on a bed of couscous with the curry sauce drizzled over the top.
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.
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