WHAT'S THE BEEF - Serves 2
Fragrant Beef Koftas with Raita and Moroccan Medley Cous Cous
Ingredients
- 350g (12oz) lean minced beef
- 4 spring onions, finely chopped
- 10ml (2 tsp) garam masala
- 2.5ml (½ tsp) ground cumin
- 120ml (8 tbsp) thick Greek yoghurt
- 1 x 100g sachet Ainsley Harriott Moroccan Medley Cous Cous
- 5cm (2in) piece cucumber, grated and with excess water
squeezed out - 1 ripe tomato, finely chopped
- 1 garlic clove, crushed
- Salt and freshly ground black pepper
Method
Mix together the minced beef, spring onions, garam masala, cumin and 30ml (2 tbsp) of the Greek yoghurt. Season to taste and roll into 4 pieces, each about 7.5cm (3 inches) long. Push each one on to a 15cm (6 inches) bamboo skewer that has been soaked in water for about 20 minutes.
Meanwhile, prepare the Ainsley Harriott Moroccan Medley
Cous Cous according to the instructions on the carton and keep warm. To make the raita, mix the remaining Greek yoghurt in a bowl with the cucumber, tomato, garlic and seasoning.
Cous Cous according to the instructions on the carton and keep warm. To make the raita, mix the remaining Greek yoghurt in a bowl with the cucumber, tomato, garlic and seasoning.
TO COOK THE BEEF: Pre-heat the grill to its hottest setting. Cook the beef koftas for 10-12 minutes on the grill rack, turning occasionally until nicely browned and cooked through.
TO SERVE: Divide the Cous Cous between two plates and arrange the beef koftas on top. Drizzle over the raita before serving.
OTHER IDEAS: Replace the beef with lean minced pork or lamb.
