Lamb Kofta with Couscous and Yogurt Dip

Ingredients

• 300 g Couscous
• 400 ml Vegetable broth
• 2 Tomatoes
• 0.5 cucumber
• 1 EL freshly chopped mint
• Lemon juice
• Salt
• pepper (ground)
• 400 g plain yogurt
• 100 ml milk
• 2 EL freshly chopped coriander
• 2 onions
• 1 EL Butter
• 600 g lamb mince
• 1 egg
• 4 EL breadcrumbs
• 5 EL finely chopped parsley
• 1 TL hot paprika powder
• 0.5 TL cumin
• 1 TL ras el-hanout
• 6 rosemary sprigs (halved)
• 2 EL vegetable oil

Instructions

1. 1.

   Place couscous in a bowl, pour hot broth over it and let stand for about 10 minutes to absorb the liquid. Fluff with a fork and allow to cool. Wash tomatoes, remove stems, quarter them, deseed, and dice finely. Peel cucumber, cut lengthwise into halves, deseed and dice small. Mix mint and diced tomatoes into the cooled couscous and season with lemon juice, salt and pepper.

2. 2.

   Whisk yogurt with milk and coriander for the sauce, seasoning with salt, pepper and a splash of lemon juice.

3. 3.

   Peel onions, finely chop and sauté in hot butter until translucent. Combine lamb mince, egg, breadcrumbs, chopped parsley, salt, pepper, paprika, cumin and ras el-hanout; mix well and shape into 12 koftas around rosemary sticks.

4. 4.

   Heat oil in a skillet over high heat and brown the koftas on all sides. Plate the salad with the browned koftas and serve with yogurt sauce.