Ingredient !
2 (about 70 gram) slices sourdough bread, crusts removed, chopped. 2 tablespoons milk. 800 gram lamb mince. half brown onion, coarsely grated.half cup fresh coriander leaves, chopped. 45 gram (half cup) currants. 1 lemon, rind finely grated. 2 teaspoons ground cumin
1 teaspoons Middle Eastern Spice Blend Harissa. 225gram bought chargrilled capsicum, drained. 400 gram arrabbiata pasta sauce
2 tablespoon water. 3 teaspoon olive oil. 400 gram can chickpeas, rinsed, drained. 100 gram feta, crumbled. Fresh coriander leaves, to serve
Preparation !
Combine bread and milk in a bowl. Set aside for 5 minutes to soften. Place mince, onion, chopped coriander, currants, rind, cumin, harissa and bread mixture in a bowl. Season. Mix to combine. Use half cup of the mince mixture to shape into an 8 centimeter -long sausage shape. 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 oven or heavy-based flame proof casserole dish over medium-high heat (on a portable gas stove, barbecue or fire). Cook koftas in 2 batches, turning, for 6 minutes or until brown. Return to pan. Pour over sauce mixture. Cover. Reduce heat to low. Simmer, 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 warmed through. Sprinkle with coriander leaves. Serve with lemon.