Lamb kofta

Name: Lamb kofta
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 100g wholewheat couscous; 1 lemon; 25g dried apricots; 25g shelled unsalted pistachios; 250g higher-welfare lamb mince; 1 tsp ras el hanout; olive oil; ½ a small red onion; red wine vinegar; ½ a bunch of flat-leaf parsley (15g); ½ a bunch of mint (15g); extra virgin olive oil; 1 x 400g tin of chickpeas; 1 tbsp harissa paste; 4 tbsp Greek yoghurt

With herby couscous, chickpeas & quick pickled red onions

40 mins

Not Too Tricky

serves 2

nutrition per serving

Calories

36%

Fat

47%

Saturates

47%

Sugars

12%

Salt

17%

Protein

87%

Carbs

25%

Fibre

of an adult’s reference intake

Recipe From

Easy Air Fryer by Jamie Oliver

By Jamie Oliver

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Ingredients

100g wholewheat couscous

1 lemon

25g dried apricots

25g shelled unsalted pistachios

250g higher-welfare lamb mince

1 tsp ras el hanout

olive oil

½ a small red onion

red wine vinegar

½ a bunch of flat-leaf parsley (15g)

½ a bunch of mint (15g)

extra virgin olive oil

1 x 400g tin of chickpeas

1 tbsp harissa paste

4 tbsp Greek yoghurt

Method

Put the couscous into a bowl, finely grate over the lemon zest, just cover with boiling kettle water, cover, and put aside.
Finely chop the apricots and pistachios and put into another bowl with the lamb, ras el hanout and a good pinch of sea salt and black pepper. Fluff up the couscous with a fork, add one third to the lamb mix, then scrunch together with clean hands.
Divide the mixture into 8 equal-sized pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Place in the air-fryer drawer, spritz with olive oil and cook for 20 minutes at 180ºC, or until sizzling, shaking halfway.
Meanwhile, peel and very finely slice the red onion, then scrunch with a pinch of salt and 2 tablespoons of red wine vinegar and leave to quickly pickle.
Finely chop the herb leaves and add to the remaining couscous with a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil. Drain and add the chickpeas, toss well, season to perfection and divide between plates.
Sit the kofta on top, then ripple the harissa through the yoghurt and spoon on the side. Sprinkle over the pickled red onions, and serve with lemon wedges.

This is a 1-drawer air-fryer recipe.

All recipes from Easy Air Fryer were tested at least twice in a Tefal single (4.2 litres) or dual (8.3 litres) air fryer, as well as in a range of air fryers by my team of office testers at home. All air fryers are different, so results may vary – please follow the recipe instructions for guidance, and use your instincts to adjust times accordingly if your machine runs a little hotter or colder than average.

Tags

Air-fryer Lamb Chickpea Couscous Meatball Dinner for two

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