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Lamb Koftas with Harissa & Feta Cheese Sauce

Preheat oven to 180°C / Gas mark 4 Serves 4 Ingredients: For the Koftas: 500g NI Farm Quality Assured Lamb Mince 1 small red onion, finely diced A handful of chopped coriander A handful of chopped mint Sea Salt to season Plenty of black pepper to season For the Sauce: 2x 400g chopped tomatoes 2 […]


Preheat oven to 180°C / Gas mark 4
Serves 4


Ingredients:

For the Koftas:

  • 500g NI Farm Quality Assured Lamb Mince
  • 1 small red onion, finely diced
  • A handful of chopped coriander
  • A handful of chopped mint
  • Sea Salt to season
  • Plenty of black pepper to season

For the Sauce:

  • 2x 400g chopped tomatoes
  • 2 tbsp harissa paste (only add 1 tbsp if you don’t like it too spicy)
  • A large handful of rocket
  • 200g cubed feta cheese
  • 3 garlic cloves, finely sliced
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 200g Greek natural yoghurt
  • 2 tbsp pine nuts
  • Sea Salt to season
  • Plenty of black pepper to season

Method:

• In a large bowl, combine the lamb mince, red onion, coriander and mint and season well. Shape into small meatballs and gently roll out until the koftas are shaped like cylinders.
• Preheat the oven to 180 degrees Celsius.
• To make the sauce, pour the olive oil into a pan on medium/high heat and add the garlic. Leave to fry for about 30 seconds or until the garlic begins to soften.
• Add the harissa, chopped tomatoes, sugar and seasoning and stir. • Allow to simmer for five minutes and then transfer into an ovenproof dish.
• Add the rocket and feta cheese, stir again and place into the oven until the koftas are ready.
• Place a grill pan onto a medium heat and add the lamb koftas to the pan. You do not need any oil in the pan for grilling these. Grill the koftas for around 8 minutes, using tongs to turn so that they lightly brown on all sides.
• Remove the sauce from the oven and swirl in the yoghurt.
• Add the koftas on top (optionally adding a cocktail stick to each), scatter pine nuts over the dish and finish with a bit of coriander as a garnish.

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