Beef kofta with minted yoghurt & couscous
30 minutes to make
20 minutes to cook
500g beef mince
1 tsp fennel seeds
1 tsp cumin seeds
good pinch chilli powder
small bunch of mint, finely chopped
finely grated zest of a lemon
450ml hot chicken stock or water
1 red onion, finely sliced
1 tbsp olive oil
250g Greek yoghurt
1 clove garlic, crushed
½ cucumber, chopped into cubes
handful chopped coriander to serve
- Mix the mince with the spices and half the mint. Season well and add the lemon zest. With wet hands, shape into small koftas the size of a walnut. Chill for 30 minutes.
- Put the couscous or bulgar wheat in a pan and pour over the hot stock. Bring to the boil then turn off the heat and cover and stand for 10 minutes until the stock is absorbed. Fluff up with a fork and put into a dish squeeze over half the lemon and a glug of olive oil and season. Squeeze the rest of the lemon over the red onion and season and set aside.
- Heat the oil in a frying pan and fry the koftas until golden brown and cooked through. Set 1/3 aside for leftovers and keep the rest warm.
- Mix the Greek yoghurt with the garlic and cucumber and season well. Serve the kofta with couscous and dollop over the yoghurt and scatter with red onion and coriander.