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🍽️ Lamb Kofta with Couscous Pan

777 kcal · 30 min · 4 servings

Ingredients

• 300 g lamb mince
• 1 stale roll
• breadcrumbs
• 1 egg
• 0.5 bunch coriander (finely chopped)
• 1 clove garlic (finely chopped)
• 1 tsp curry powder
• 2 tbsp sunflower oil
• salt
• pepper (from the mill)
• 350 g couscous (cooked)
• 2 bell peppers
• 100 g pine nuts
• 2 tbsp coriander (finely chopped)
• 3 tbsp parsley (finely chopped)
• olive oil (cold pressed)
• salt
• pepper (freshly ground)
• 3 tbsp lemon juice (freshly squeezed)
• 150 g yogurt
• 1 tbsp fresh coriander (chopped)
• 2 tsp fresh peppermint (chopped)
• 0.5 tsp grated lemon zest

Instructions

1. 1. Soak the stale bread in lukewarm water.
2. 2. Squeeze the bread well to remove excess water.
3. 3. Mix the bread with the lamb mince, the egg, the coriander, the chopped garlic, and the curry powder.
4. 4. Add breadcrumbs as needed so that the dough is easy to shape.
5. 5. Season the mixture with salt and pepper.
6. 6. Shape small meatballs from the mixture.
7. 7. Fry the meatballs in hot oil for about 3 minutes on each side.
8. 8. Wash the bell peppers.
9. 9. Halve the bell peppers and remove the seeds.
10. 10. Cut the peppers into small cubes.
11. 11. Heat 3 tablespoons of olive oil in a pan.
12. 12. Fry the pepper cubes over medium heat for 5 to 6 minutes.
13. 13. Stir the peppers frequently.
14. 14. Add the pine nuts and fry them briefly.
15. 15. Stir in the couscous and the herbs.
16. 16. Fry the mixture for another 2 to 3 minutes while stirring.
17. 17. Season the couscous mixture with salt and pepper.
18. 18. Stir in the lemon juice.
19. 19. Thoroughly mix all ingredients for the yogurt sauce in a bowl.
20. 20. Place the yogurt sauce in the refrigerator until serving.
21. 21. Plate the couscous with the kofta meatballs.
22. 22. Serve the yogurt sauce on the side.

Nutrition per serving

• kcal: 777
• Protein: 39 g · Fett/Fat: 33 g · Carbs: 81 g