Cauliflower Couscous Recipe with Mutton kofta

Venison and mutton kofte

Name: Venison and mutton kofte
Total time: 40 min
Yield: Serves 4
Ingredients: 500g venison mince; 300g mutton or lamb mince; 2 red onions finely diced; crushed to make 2 tbsp garlic; grated to make 2 tbsp ginger; 4 tbsp pine nuts toasted; 1 red chilli finely chopped; ½ bunch coriander finely chopped; 1 cauliflower cut into florets; 1 pomegranate seeded; 1 red onion finely sliced; 2 preserved lemons flesh removed and discarded, skin finely chopped; ½ bunch coriander chopped; ¼ bunch mint chopped; 1 tsp sumac; ½ lemon juiced; olive oil; good quality harissa; Middle Eastern flatbreads; natural yogurt

Published: June 23, 2015 at 11:50 AM

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Serves 4

Easy

Total time: 40 mins

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Cauliflower has become extremely popular recently, thanks in part to the fact that you can use it instead of rice etc. This recipe from John Doe restaurant in Notting Hill embraces that trend with venison and mutton kofte, cauliflower couscous, flatbread and harissa

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Alternatives

Complete the dish

Try this venison and mutton kofte, then check out our slow-cooked mutton curry, Sri Lankan mutton rolls, mutton keema, and West Indian curried mutton.

Ingredients

500g venison mince
300g mutton or lamb mince
2 red onions

finely diced
crushed to make 2 tbsp garlic
grated to make 2 tbsp ginger
4 tbsp pine nuts

toasted
1 red chilli

finely chopped
½ bunch coriander

finely chopped

CAULIFLOWER COUSCOUS

1 cauliflower

cut into florets
1 pomegranate

seeded
1 red onion

finely sliced
2 preserved lemons

flesh removed and discarded, skin finely chopped
½ bunch coriander

chopped
¼ bunch mint

chopped
1 tsp sumac
½ lemon

juiced
olive oil

TO SERVE

good quality harissa
Middle Eastern flatbreads
natural yogurt

Method

step 1

Mix all the kofte ingredients in a bowl, knead together with your hands, and season. Divide the mix into 8 balls and then roll into sausages and thread onto metal skewers. Cover with clingfilm and chill until ready.
step 2

To make the couscous, break the cauliflower florets into the bowl of a food processor with your hands, then blitz until it takes on the consistency of couscous. Tip into a bowl and add the pomegranate seeds, red onion, preserved lemon and herbs. Season with the sumac, salt, pepper, a squeeze of lemon juice and a drizzle of olive oil.
step 3

Heat the BBQ coals to white hot, or heat the grill to very hot. Put the kofte directly on the grill of the BBQ, or under the grill, and rotate them until browned – about 4 minutes on each side. Remove and leave to rest on a plate.
step 4

When the kofte are ready, heat the breads on the grill until they get char lines. Serve the kofte and breads with the couscous, and a dollop of harissa and yogurt.

Try more of our cauliflower recipes here...

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