0:20 Prep | 0:30 Cook | 4 Servings | Capable cooks
The ground cinnamon pairs perfectly with the lamb in the kofta, adding a warm and spicy favour.
500g lamb mince
1 brown onion, peeled, coarsely grated
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 cup fresh coriander, chopped
1 tablespoon olive oil
2 teaspoons fresh ginger, finely grated
2 garlic cloves, finely chopped
1/4 teaspoon ground turmeric
250ml (1 cup) Massel chicken style liquid stock
1 tablespoon lemon juice
Pan-fried lemon slices, to serve (see Notes)
Buttered steamed couscous, to serve
Step 1 Combine the lamb, onion, cinnamon, cumin and one-quarter of the coriander in a bowl. Season well. Mix with hands until well combined. Roll tablespoonfuls of mixture into balls. Set aside.
Step 2 Cook the meatballs in 2 batches, turning often, in a large non-stick frying pan over medium-high heat for 8 minutes or until cooked through. Transfer to a plate.
Step 3 Wipe the pan clean. Heat the butter and oil in the pan over medium-high heat until butter is foaming. Add the ginger, garlic and turmeric. Cook, stirring, for 1 minute or until aromatic. Add the stock and simmer for 8 minutes or until reduced. Add meatballs and lemon juice and stir until heated through. Stir through remaining coriander and top with pan-fried lemon slices. Serve with the couscous.