This easy Jamie Oliver Lamb Kofta recipe is a quick and flavorful meal, perfect for busy nights. Packed with spices and herbs, these juicy koftas are served with a creamy yoghurt sauce and a fresh couscous salad. The recipe is flexible, allowing you to adjust ingredients based on what you have at home.
Ingredients Needed
- 100g (3.5 oz) wholewheat couscous
- 1 lemon
- 25g (0.9 oz) dried apricots
- 25g (0.9 oz) shelled unsalted pistachios
- 250g (8.8 oz) higher-welfare lamb mince
- 1 tsp ras el hanout
- Olive oil
- ½ small red onion
- Red wine vinegar
- ½ bunch (15g / 0.5 oz) flat-leaf parsley
- ½ bunch (15g / 0.5 oz) mint
- Extra virgin olive oil
- 1 x 400g (14 oz) tin of chickpeas
- 1 tbsp harissa paste
- 4 tbsp Greek yoghurt
How To Make Lamb Kofta
- Prepare couscous: Put the couscous into a bowl, finely grate over the lemon zest, just cover with boiling water, cover, and set aside.
- Make lamb mixture: Finely chop the apricots and pistachios, and combine in a bowl with the lamb, ras el hanout, and a good pinch of sea salt and black pepper. Fluff the couscous with a fork, add one-third to the lamb mixture, and mix with your hands.
- Shape koftas: Divide the mixture into 8 equal portions, shape it into koftas, and create dents on the surface.
- Cook koftas: Place in the air fryer, spritz with olive oil, and cook at 180°C (350°F) for 20 minutes, shaking halfway through.
- Pickle onions: Peel and finely slice the red onion. Scrunch with a pinch of salt and 2 tablespoons of red wine vinegar. Let it pickle.
- Prepare couscous salad: Finely chop the herbs and mix with the remaining couscous, a squeeze of lemon juice, and 1 tbsp of extra virgin olive oil. Drain and add chickpeas. Toss well and season.
- Serve: Place the couscous salad on plates, top with the koftas, drizzle harissa through the yoghurt, and spoon on the side. Garnish with pickled onions and lemon wedges.
Recipe Tips
- Shape the koftas well: When forming the koftas, make sure they are evenly sized and slightly compact. This helps them cook evenly and stay together.
- Add lemon zest to the couscous: Don’t forget to add lemon zest to the couscous. It gives a fresh, bright flavor that enhances the whole dish.
- Let the onions pickle properly: After scrunching the red onions with vinegar and salt, let them sit for a few minutes. This quick pickling makes them tastier and less sharp.
- Don’t overcook the koftas: Keep an eye on the koftas in the air fryer. Cooking them for 20 minutes at 180°C (350°F) should be enough, so they stay juicy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lamb koftas cool to room temperature. Once cooled, place them in an airtight container and store in the fridge for up to 3 days.
- Freeze: After cooling, place the koftas in a freezer-safe container or bag and freeze for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the air fryer to 180°C (350°F). Place the koftas in the basket and cook for 5-7 minutes, shaking halfway through, until hot.
Nutrition Facts
Serving Size: 1 piece (30g)
- Calories: 721
- Total Fat: 32.8g
- Saturated Fat: 9.3g
- Total Carbohydrate: 64.4g
- Dietary Fiber: 12.4g
- Sugars: 10.5g
- Protein: 43.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Teriyaki Pork Ribs
- Jamie Oliver Teardrop Gnocchetti
- Jamie Oliver Sweet Chilli Tofu
- Jamie Oliver Sticky Aubergine Noodles
Jamie Oliver Lamb Kofta
Description
This easy Jamie Oliver Lamb Kofta recipe is a quick and flavorful meal, perfect for busy nights. Packed with spices and herbs, these juicy koftas are served with a creamy yoghurt sauce and a fresh couscous salad. The recipe is flexible, allowing you to adjust ingredients based on what you have at home.
Ingredients
Instructions
- Prepare couscous: Put the couscous into a bowl, finely grate over the lemon zest, just cover with boiling water, cover, and set aside.
- Make lamb mixture: Finely chop the apricots and pistachios, and combine in a bowl with the lamb, ras el hanout, and a good pinch of sea salt and black pepper. Fluff the couscous with a fork, add one-third to the lamb mixture, and mix with your hands.
- Shape koftas: Divide the mixture into 8 equal portions, shape it into koftas, and create dents on the surface.
- Cook koftas: Place in the air fryer, spritz with olive oil, and cook at 180°C (350°F) for 20 minutes, shaking halfway through.
- Pickle onions: Peel and finely slice the red onion. Scrunch with a pinch of salt and 2 tablespoons of red wine vinegar. Let it pickle.
- Prepare couscous salad: Finely chop the herbs and mix with the remaining couscous, a squeeze of lemon juice, and 1 tbsp of extra virgin olive oil. Drain and add chickpeas. Toss well and season.
- Serve: Place the couscous salad on plates, top with the koftas, drizzle harissa through the yoghurt, and spoon on the side. Garnish with pickled onions and lemon wedges.
Notes
- Shape the koftas well: When forming the koftas, make sure they are evenly sized and slightly compact. This helps them cook evenly and stay together.
- Add lemon zest to the couscous: Don’t forget to add lemon zest to the couscous. It gives a fresh, bright flavor that enhances the whole dish.
- Let the onions pickle properly: After scrunching the red onions with vinegar and salt, let them sit for a few minutes. This quick pickling makes them tastier and less sharp.
- Don’t overcook the koftas: Keep an eye on the koftas in the air fryer. Cooking them for 20 minutes at 180°C (350°F) should be enough, so they stay juicy.
Jamie Oliver Lamb Kofta