Name: Kofta with fresh green onion couscous
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kilogram minced lamb; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 tablespoon lemon juice; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground coriander; 1/4 cup (40g) roasted pine nuts; 2 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh coriander; 1 egg; 12 bamboo skewers, soaked in cold water for 1 hour; 2 cup (500ml) beef stock; 2 cup (400g) couscous; 30 gram butter, chopped; 2 green onions, sliced thinly

Kofta with fresh green onion couscous

These spiced lamb skewers are fantastic served with a cooling cucumber and yoghurt sauce.

Ingredients

1 kilogram minced lamb

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

2 tablespoon lemon juice

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1/4 cup (40g) roasted pine nuts

2 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh coriander

1 egg

12 bamboo skewers, soaked in cold water for 1 hour

2 cup (500ml) beef stock

2 cup (400g) couscous

30 gram butter, chopped

2 green onions, sliced thinly

Method

1.Combine mince, brown onion, garlic, juice, spices, nuts, herbs and egg in large bowl. Roll heaped tablespoons of mixture into balls; thread three balls on each skewer. Place kofta skewers on tray, cover; refrigerate 30 minutes.

2.Place stock in medium saucepan; bring to a boil. Remove from heat, add couscous and butter, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

3.Meanwhile, cook kofta on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through.

4.Toss green onion with couscous; serve with kofta, accompanied by a bowl of combined yoghurt and chopped cucumber, if desired.

Soak bamboo skewers in cold water for at least 1 hour before use to prevent scorching and splintering.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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