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Lamb koftas

  • 0:40 Prep
  • 0:08 Cook
  • 4 Servings


  • 1/3 cup couscous
  • 1/3 cup boiling water
  • 700g lean lamb mince
  • 1 small brown onion, grated (see note)
  • 1/4 cup korma curry paste
  • 1/4 cup finely chopped fresh mint leaves
  • 4 wholemeal pita pockets


  • You'll need 12 pre-soaked bamboo skewers.


  • 1
    Place couscous in a large heatproof bowl. Add boiling water. Cover. Stand for 4 minutes. Stir with a fork to separate grains.
  • 2
    Add mince, onion, curry paste and mint to couscous. Season with salt and pepper. Mix to combine.
  • 3
    Line a baking tray with baking paper. Shape mixture into twelve 8cm-long oval shapes. Thread onto skewers. Refrigerate for 30 minutes, if time permits.
  • 4
    Heat a greased barbecue plate or chargrill on medium heat. Cook skewers, turning, for 8 to 10 minutes or until cooked through. Serve with pita bread.

Source: taste.com.au


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