Instructions
Follow the steps and taste along the way.
Prepare the carrots and onion
Preheat the oven to 220 °C. Cut the carrots into sticks about 1.5 cm thick and the onion into wedges. Spread them on a baking sheet and toss with 15 ml olive oil, 2 g salt and 1 g ground cumin.
Roast the vegetables
Roast the vegetables for 18 to 22 minutes at 220 °C. Turn them halfway through cooking; the carrots should be tender when pierced and lightly browned at the edges.
Shape the koftas
Finely chop the garlic. Mix it with the lamb, 2 g cumin, coriander, paprika, 4 g salt and black pepper. Divide the mixture into 8 portions and shape them into rolls about 8 cm long and 2 cm thick.
Cook the lamb koftas
Heat the remaining 10 ml oil in a large frying pan over medium-high heat. Cook the koftas for 10 to 12 minutes, turning them every 2 to 3 minutes. They should reach an internal temperature of 71 °C at the thickest point and be nicely browned on the outside.
Fluff the couscous
Put the couscous in a heatproof bowl and add 1 g salt. Bring the water to a boil, pour it over the couscous, cover the bowl and leave to stand for 5 minutes. Finely grate the lemon, then squeeze out 25 ml of juice. Fluff the couscous with a fork and stir in the lemon zest and 10 ml of the juice.
Finish the yogurt and serve
Finely chop the mint. Stir the yogurt together with 15 ml lemon juice and half of the mint. Divide the couscous among plates, then add the roasted carrots and onion and the koftas. Serve the yogurt on top or alongside; scatter the remaining mint over the dish.
