zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lamb, harissa & mint koftas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Lamb, harissa & mint koftas

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 8

    Ingredients

    FOR THE KOFTAS
    50g Waitrose Love Life Quick Cook Wholewheat Bulgur
    500g lamb mince
    1 small red onion, cut into chunks
    1 clove garlic, crushed
    1 tsp ground coriander
    28g pack coriander
    2 tsp ruby rose harissa paste
    FOR THE SALAD
    ½ cucumber
    300g cherry tomatoes, halved
    1 small red onion, thinly sliced
    25g pack flat leaf parsley,
    finely chopped
    ½ x 25g pack fresh mint, leaves only, finely chopped
    2 tbsp extra virgin olive oil
    Juice of 1 lemon
    TO SERVE
    6 wholemeal pitta breads, warmed and split open
    300g pot houmous
    Cooks’ Ingredients Ruby Rose Harissa Paste, to taste

     

    Method

    1. Put the bulgur wheat in a bowl and pour over boiling water to cover. Place clingfilm over the top and stand for 10 minutes until tender. Drain off any excess water.

    2. Put the lamb in a food processor with the onion and garlic. Add the ground and fresh coriander, and the harissa paste. Season. Whizz for 30 seconds until well blended. Mix in the cooked bulgur wheat.

    3. Preheat the grill. Divide the mixture evenly into 8 ovals and press each around a metal skewer to form a 15cm kofta, pressing together well. Put the koftas under the grill and cook for 7-8 minutes until browned, then turn over and grill for a further 7-8 minutes until thoroughly cooked through.

    4. To make the salad, halve the cucumber lengthways and remove the seeds with a teaspoon. Slice the cucumber and place in a large serving bowl with the remaining salad ingredients. Season and toss together well. Serve in the warmed pittas, with the houmous, extra harissa and the koftas.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary