MUSHROOM BLEND LAMB KOFTAS

Ingredients

For the mushroom blend koftas

• 500g closed cup mushrooms
• 1 red onion, finely diced
• 2 garlic cloves, diced
• 2 tsp harissa paste
• 500g lamb mince
• Small bunch of parsley, finely chopped

For the tomato sauce

• 500g passata
• 2 tsp harissa paste
• Small bunch of parsley, finely chopped
• Small bunch of basil, finely chopped
• Salt and pepper, to taste

For the couscous

• 500g couscous
• Small bunch of parsley, finely chopped
• Small bunch of basil, finely chopped
• Salt and pepper, to taste

Method

1. Finely dice your mushrooms or blitz them in a blender if you have one.
2. Heat a splash of oil in a frying pan and add the mushrooms and red onion. Fry until the mushrooms are beginning to brown, then add the garlic and harissa paste. Stir everything together and remove from the heat.
3. In a large bowl, mix together the mushroom mix and lamb mince. Add a handful of parsley stalks and season well. Mix everything together, cover and place in the fridge for 15 minutes.
4. After 15 minutes, remove from the fridge. Roll the mixture into meatballs.
5. Add a splash of oil to a non-stick frying pan and cook the meatballs until browned on the outside. Add the passata and harissa.
6. Get the couscous on (follow pack instructions). When ready, fluff it up and season well. Add a handful of parsley and basil and mix well together.
7. Once the tomato sauce is thick, add handful of chopped parsley and basil. Season well, mix everything together and remove the meatballs from the heat.
8. Serve on a bed of steaming hot couscous and enjoy.