Lamb Koftas and Fruit and Nut Cous-Cous

As many of you know I travelled to Oman a few years ago, and my Husband worked there for some time. Since my teenage years I have had a great fondness for Middle Eastern food, there is something so earthy and wonderful about the way they mix the spices with things like pomegranate and rose water. Since returning home I have been slowly perfecting my Lamb Koftas and they have become one of my Husband’s favourite meals. I would normally serve this meal with either a rice pilaf or, as in this case a sweet nutty couscous, I also like to accompany it with a mint and yoghurt dip.

So here is the recipe

Lamb Koftas and Fruit and Nut Couscous

Koftas

• 1kg lamb mince- make sure it isn’t too lean as you need the fat to prevent the koftas from becoming dry
• 3 large cloves garlic crushed
• 1 onion chopped
• kebab sticks (if you are using the wooden ones soak in cold water for one hour)

• spice mix (see below)

as I have the grinder attachment for my kitchen aid mixer I make my own lamb mince for these, it means that I can mince the onion with the meat which helps when your six year has a dislike (ok he hates it) of onion.

The Koftas are actually very easy to make, really all you do is mix the onion, garlic and spice mix into the lamb mince, you have to work the mixture for a while, this helps to bring everything together nicely, you then mould the mince mixture around some kebab sticks- or you could just make small patties. These are then cooked in a 190˚c oven for about 20mins or until nice and brown and fully cooked

Spice Mix

• 2tsp ground cumin
• 1tsp mustard seeds
• 1tsp sumac
• 2tsp cinnamon
• 1/4 tsp ground Chilli
• 1tsp ground fennel seeds
• 1/8 tsp of ground cloves
• 1/4 tsp allspice

This is my basic spice mix for Middle Eastern cooking; I use it in kebabs and stews. All you do to make the mix is to mix the spices together over a low heat. You should take the mix off the heat as soon as you can smell the spices strongly.

Fruit and nut Couscous

• 1cup couscous
• 1/2 red onion
• 1/2 cup pine nuts, toasted
• 1/2 cup diced dried apricots
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Butter
• Honey

Make the couscous according to the instructions on the packet.

Meanwhile in a frying pan lightly sauté the onion, add the spices and the pine nuts heat for a while and then add the couscous. Continue to heat while stirring constantly. Add butter (about 1 Table spoon) and honey to taste. Stir well over low heat until butter is melted and honey is mixed into couscous. Mix in chopped parsley.

Mint and Yoghurt Sauce

• Small bunch of mint finely chopped
• 1 clove garlic crushed
• 1 tablespoon tahini (sesame paste)
• 1 tsp castor sugar
• Pinch of salt
• Greek yoghurt

In a bowl mix the tahini, garlic, mint and about ½ cup of the yoghurt together then blend using a stab blender, this will form a rather runny mint smoothie, to make a nice think dip fold in some more yoghurt- the amount will vary depending how much mint you have in the sauce and how thick you want it. Season with sugar and salt and pour into serving dishes.