Turkish Lamb Meatball Kofta Casserole

20 minutes + 30 minutes Serves 4


  • 2⁄3 cup couscous
  • 2⁄3 cup boiling water
  • 500g lamb mince
  • 1 red onion, finely chopped
  • 1 Tbsp raisins
  • 2 tsp ground cumin
  • 2 tsp lemon zest
  • Salt and pepper, to season
  • 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
  • Chopped Italian parsley, to serve
  • Lemon wedges, to serve
  • Bread, to serve
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How to Chop an Onion


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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