Lamb Kofta with Herbed Couscous & Yogurt

30m

1 lb
ground lamb
6 cloves
garlic, minced
2 tsp
cumin
1 tsp
coriander
2 tbsp
cilantro, finely chopped
1 cup & 2 Tbsp
full-fat yogurt
1 tsp
coarse salt
1 tbsp
olive oil
1 cup
vegetable broth
1 cup
couscous
1 tbsp
ghee or butter
1
onion, chopped
1 bunch
mint, chopped
1
lemon, zested and juiced
1/2 bunch
parsley, finely chopped
  1. In a large bowl, mix together lamb, 1/2 of the garlic, cumin, coriander, cilantro, 1/5 of the yogurt, and coarse salt. Pat kofta mixture together into small balls about 2-inches in circumference.

  2. In a large skillet, over medium-high heat, heat oil. Add kofta balls to the pan and heat on all sides until browned, about 10-12 minutes.

  3. While kofta balls are cooking, in a medium-sized skillet with a tight fitting lid, bring broth to a boil. Add couscous, remove from heat, cover, and allow to stand for 10 minutes.

  4. Fluff couscous with a fork. Add butter, onion, mint, remaining garlic, and table salt to taste. Toss together and set aside.

  5. In a small bowl, whisk together the remaining yogurt, lemon juice and zest, parsley, and table salt to taste.

  6. Serve kofta over couscous topped with the yogurt sauce.

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