Pomegranate Glazed Kofta

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7Peel and chop the onion(s) into quartersCoat well with 1-2 tbsp of olive oil and salt to taste on an oven trayPut in the oven for 20 min, or until starting to caramelise (used in step 3)

Step 2

Combine the fennel seeds, lamb mince, salt and pepper to your tasteForm 4 (oblong koftas, similar to a sausage shapeCook in a pan on a high heat for 2 min or until brown all over, then add to the onion tray and cook for 8 min or until cooked throughSet aside for step 7

Step 3

Reserve the lamb pan (used in step Meanwhile, add the couscous and sultanas to a bowl with 200ml (400ml) of boiling water- cover well and set aside for 10 min (used in step 6)

Step 4

Chop the mint finely, including the soft stems (used in step Crush the garlic with the side of a knife, peel it and mince very finelyAdd the garlic to the yoghurt, season to your taste with salt and pepper and mix well

Step 5

Wipe off any leftover grease from the lamb panAdd the pine nuts to the pan and cook for 2-3 min on a medium heat, or until lightly browned and aromaticBash the pine nuts in a pestle and mortar to form a crumb (alternatively, chop finely) and set aside (used in step 7)

Step 6

Peel apart the onion layers with your fingers (or a fork if too hot to handle) into petalsAdd the onion petals, mint and 1-2 tsp of olive oil to the couscous bowlMix well and season to your taste with salt and pepper

Step 7

Drain and discard the fat from the koftasAdd the pomegranate molasses to a flat plate and gently roll the koftas in itCoat the glazed koftas with the pine nuts

Step 8

Serve all the elements on the table and fill your bowl with these amazing flavoursEnjoy!