Ingredient ! 2 (about 70gram) slices sourdough bread, crusts removed, chopped. 2 tablespoons milk.800 gram lamb mince.1/2 brown onion, coarsely grated.1/2 cup fresh coriander leaves, chopped. 45 gram (1/4 cup) currants. 1 lemon, rind finely grated. 2 1/2 teaspoons ground cumin. 1 1/2 teaspoons Middle Eastern Spice Blend Harissa. 225gram bought chargrilled capsicum, drained. 400 gram arrabbiata pasta sauce. 2 tablespoon water. 3 teaspoon olive oil. 400gram can chickpeas, rinsed, drained. 100gram 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 one by four cup of the mince mixture to shape into an 8 centimiter -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.