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Spiced Lamb Kofta with Pomegranate Molasses and Herbed Couscous
Spiced Lamb Kofta with Pomegranate Molasses and Herbed Couscous

Spiced Lamb Kofta with Pomegranate Molasses and Herbed Couscous
A Middle Eastern-inspired dish featuring lamb kofta with a sweet and tangy pomegranate molasses glaze, served with herbed couscous.
Spiced Lamb Kofta with Pomegranate Molasses and Herbed Couscous
Ingredients:
1
Servings
  • 200
    g
     lamb mince
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 2
    tbsp
     pomegranate molasses
  • 100
    g
     couscous
  • 200
    ml
     chicken stock
  • 20
    g
     parsley
  • 10
    g
     mint
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Spiced Lamb Kofta with Pomegranate Molasses and Herbed Couscous
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix lamb mince with finely chopped onion, minced garlic, cumin, coriander, cinnamon, salt, and pepper.
  3. Shape the mixture into small kofta balls.
  4. Heat olive oil in a pan over medium heat and sear the koftas until browned on all sides.
  5. Transfer the koftas to a baking dish and drizzle with pomegranate molasses.
  6. Bake in the oven for 15 minutes until cooked through.
  7. Meanwhile, bring chicken stock to a boil and pour over couscous in a bowl. Cover and let it sit for 5 minutes.
  8. Fluff the couscous with a fork and mix in chopped parsley, mint, and lemon juice.
  9. Serve the koftas over the herbed couscous.
Nutrition Per Serving 600 g Per 100g
Energy 800 kcal 133 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 12 g 2.0 g
Carbohydrates 90 g 15.0 g
Fat 35 g 5.8 g
  • 200
    g
     lamb mince
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 2
    tbsp
     pomegranate molasses
  • 100
    g
     couscous
  • 200
    ml
     chicken stock
  • 20
    g
     parsley
  • 10
    g
     mint
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix lamb mince with finely chopped onion, minced garlic, cumin, coriander, cinnamon, salt, and pepper.

Shape the mixture into small kofta balls.

Heat olive oil in a pan over medium heat and sear the koftas until browned on all sides.

Transfer the koftas to a baking dish and drizzle with pomegranate molasses.

Bake in the oven for 15 minutes until cooked through.

Meanwhile, bring chicken stock to a boil and pour over couscous in a bowl. Cover and let it sit for 5 minutes.

Fluff the couscous with a fork and mix in chopped parsley, mint, and lemon juice.

Serve the koftas over the herbed couscous.

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