Lamb kofta tagine

Name: Lamb kofta tagine
Cook time: 20 min
Yield: 2
Cuisine: Tunis, Tunisia

with warm freekeh and feta yoghurt

Ready in around 20 mins

RECIPE FACT:

Did you know, the Sahara Desert covers a small part of Southern Tunisia?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Place the chickpeas into a sieve and rinse under cool running water and drain well. Remove the mint leaves from their stalks and roughly chop. Roughly chop the coriander including the stalks.
2. TO PREPARE THE KOFTAS:

Remove the harissa lamb mince from its packaging, place in a bowl and season with salt and pepper. Dampen your hands and form the mixture into balls just smaller than a golf ball.
3. TO PREPARE THE WARM FREEKEH:

Open the bag of steamed freekeh squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add freekeh, grated pumpkin and chickpeas to the pan, season with salt and cook for 2-3 mins. Remove from the pan into a salad bowl drizzle with olive oil. Just before serving add the herbs and mizuna and toss to combine.
4. TO COOK THE KOFTA TAGINE:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the koftas and cook for 4-5 mins turning regularly to caramelise. Pour in the tagine sauce, turn the heat to medium-low and cook for 2-3 mins or until the koftas are cooked through.
TO SERVE:

Spoon the warm freekeh into bowls and top with harissa lamb koftas and tagine sauce. Dollop with feta yoghurt.