Ingredients

Lamb Kefta

• 600g lamb mince
• 20g cumin powder
• 10g coriander powder
• 10g flaked salt
• 10g chopped parsley
• 2 garlic cloves, peeled and crushed

Sauce

• 2 eggplant, char grilled and peeled
• 2L lamb or vegetable stock
• 200g dry chickpeas soaked and cooked
• 200g pearl couscous, blanched
• 1/2 bunch silverbeet
• 1/2 bunch cavolo nero (black cabbage) or kale
• Lemon juice
• Red Aleppo or paprika
• 30g butter
• 1 tsp cumin
• 1 tsp coriander powder

Dressing

• 30g slivered almonds or roughly chopped almonds
• 30g pomegranate seeds
• 5 sprigs parsley leaves, finely sliced
• 4 sprigs coriander leaves, finely sliced
• 100ml Olive oil
• Lemon juice to taste
• Salt to taste

Method

1. Place all ingredients for the kefta in a medium sized bowl, mix and knead very well for 3-4 minutes. Roll into small balls and rest for at least 20 minutes.
2. Heat up a medium sized pot and sear lamb kefta until golden brown on all sides, set aside once all golden.
3. Place same pot back on the heat, drizzle olive oil and add butter. Sauté chickpeas, couscous, spices and salt.
4. Put the lamb back in the pan and add the stock, bringing to the boil. Simmer for 5 minutes or until the stock has reduced by half.
5. Add silverbeet, eggplant, cavolo nero and season with salt and lemon juice.
6. Place into a serving dish and dress over the top with almond and pomegranate dressing.

Tips

• The key to this recipe is working the spices into the lamb to get the best flavour. This means getting hands on and massaging it through the meat with your fingers at least 20 minutes before cooking.
• Make sure the lamb kefta are browned off evenly all around to create a caramelised lamb flavour throughout the dish.
• Instead of the silverbeet or kale, you can use any greens you come across in the supermarket like fresh chard, spinach or cabbage.
• You can make this recipe gluten-free by using lentils or dried beans instead of couscous, or swap the couscous for a side of rice.