Spicy lamb kofta
Lean lamb mince
1 tbs, coarsely chopped
Roasted capsicum, not in oil
Fresh red chilli
½ whole, deseeded
1 clove(s), crushed
Dry wholemeal couscous
1 cup(s), (200g)
4 cup(s), shredded, coarsely shredded
99% fat-free plain Greek yoghurt
¼ cup(s), (60g)
- Place mince, spice mix, pine nuts and egg white in a large bowl. Season and mix until well combined. Shape into 4 x 10cm sausages. Refrigerate for 5 minutes.
- Heat a large non-stick frying pan over medium heat. Lightly spray lamb with oil and cook for 10-15 minutes, turning occasionally, or until well browned and cooked through.
- Meanwhile, using a food processor, process capsicum, chilli and garlic until almost smooth.
- Place couscous in a heatproof bowl and pour over 1 cup (250ml) boiling water. Stir with a fork then cover and stand for 5 minutes. Fluff up grains with a fork. Toss lettuce in lemon juice. Serve kofta with couscous and lettuce. Drizzle with yoghurt and spicy capsicum sauce.