Turkish Lamb Meatball Kofta Casserole

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
Method
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1. Preheat oven to 200°C (180°C fan-forced).
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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.
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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.
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4. In the same pan, sauté capsicum, onion, garlic, lemon zest and cumin for 1-2 minutes until tender. Stir in raisins.
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5. Return koftas to pan and add tomatoes and stock. Top with carrots and simmer, covered, for 20 minutes.
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6. Sprinkle casserole with pine nuts and parsley. Serve with lemon wedges and bread.