Turkish Lamb Meatball Kofta Casserole

30 minutes + 30 minutes Serves 4

Ingredients

  • Lamb kofta
  • 2⁄3 cup couscous
  • 2⁄3 cup boiling water
  • 500g lamb mince
  • 1/2 cup breadcrumbs
  • 1 egg, lightly whisked
  • 1 red onion, finely chopped
  • 1 Tbsp raisins
  • 2 tsp ground cumin
  • 2 tsp lemon zest
  • Salt and pepper, to season
  • Sauce
  • 1 red capsicum, seeded, sliced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 tsp lemon zest
  • 2 tsp ground cumin
  • 1 Tbsp raisins
  • 2 x 400g cans diced tomatoes
  • 2 cups chicken stock
  • 3 carrots, peeled, julienned
  • 2 Tbsp pine nuts, toasted
  • To serve
  • Chopped Italian parsley, to serve
  • Lemon wedges, to serve
  • Bread, to serve
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Method

  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. For the lamb kofta: In a heatproof bowl, combine couscous and boiling water. Cover and set aside for 5 minutes. Fluff with a fork to separate grains. In a large bowl, combine cooked couscous with remaining lamb kofta ingredients. Season. Using a ¼-cup measure, shape into 16 mini koftas. Chill for 10 minutes.

  • 3. In a large casserole dish, heat oil on a medium heat. Brown koftas in 3 batches for 2-3 minutes each. Transfer to a plate.

  • 4. In the same pan, sauté capsicum, onion, garlic, lemon zest and cumin for 1-2 minutes until tender. Stir in raisins.

  • 5. Return koftas to pan and add tomatoes and stock. Top with carrots and simmer, covered, for 20 minutes.

  • 6. Sprinkle casserole with pine nuts and parsley. Serve with lemon wedges and bread.

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