Ingredient!
2 (about 70 grams) sliced ​​sourdough bread, crust removed, chopped
2 tablespoons of milk
800 grams of lamb
1/2 brown onion, roughly grated
1/2 cup fresh coriander leaves, chopped
45 grams (1/4 cup) of vineyards
1 lemon, finely grated
2 1/2 tsp. Skidtkummin
1 1/2 tsp Middle Eastern Spice Blend Harissa
225gram bought loaded paprika, drained
400 grams of arrabbiata pasta sauce
2 tablespoons of water
3 tsp olive oil
400grams can chickpeas, rinsed, drained
100 grams of feta, crumbled
Fresh coriander leaves, to serve
Preparation!
Combine bread and milk in a bowl. Set aside for 5 minutes to soften. Put chopped, onion, chopped coriander, currants, crust, cumin, harissa and bread mixture in a bowl. Season. Mix to combine. Use 1/4 cup minced milk to shape into an 8-inch-long sausage mold. Repeat to make 12 koftas.
Process the capsicum until finely chopped. Add the arrabbiata sauce and water. Process to combine.
Heat the oil in a camp stove or heavy-based flame-resistant casserole dish over medium-high heat (on a portable gas stove, grill or fire). Cook koftas in 2 batches, turning for 6 minutes or until brown. Back to the pan. Pour over sauce mixture. Cover over. Reduce heat to low. Beat the stirring occasionally for 15 minutes. Stir in the chickpeas. Simmer uncovered for 10 minutes or until koftas are cooked through. Sprinkle with feta. Cook for 5 minutes until warm. Sprinkle with coriander leaves. Serve with lemon.