Jamie Oliver’s Air Fryer Lamb Kofta

Name: Jamie Oliver’s Air Fryer Lamb Kofta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 100 g wholewheat couscous; 1 lemon; 25 g dried apricots; 25 g shelled unsalted pistachios; 250 g higher-welfare lamb mince; 1 tsp. ras el hanout; 1/2 small red onion; 1/2 a bunch of flat-leaf parsley (15g); 1/2 a bunch of mint (15g); 400 g tin chickpeas; 1 tbsp. harissa paste; 4 tbsp. Greek yogurt; Olive oil spray; Red wine vinegar; Extra virgin olive oil; 1-drawer air fryer

Whether you’re new to air frying or an expert, Jamie Oliver’s here to help you take your gadget to the next level, with his recipe for lamb kofta from his latest book, Easy Air Fryer.

By Jamie OliverPublished: 28 January 2025

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Jamie Oliver/David Loftus

For more air fryer inspiration from Jamie Oliver, check out his recipes for Posh Fish & Chips and Chilli con Carne Meatballs, both from his latest book Easy Air Fryer.

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Yields:

2 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

721

Ingredients

100 g
wholewheat couscous
1
lemon
25 g
dried apricots
25 g
shelled unsalted pistachios
250 g
higher-welfare lamb mince
1 tsp.
ras el hanout
1/2
small red onion
1/2
a bunch of flat-leaf parsley (15g)
1/2
a bunch of mint (15g)
400 g
tin chickpeas
1 Tbsp.
harissa paste
4 Tbsp.
Greek yogurt

FROM THE PANTRY

Olive oil spray
Red wine vinegar
Extra virgin olive oil

YOU WILL ALSO NEED

1-drawer air fryer

Directions

1. Step 1Put the couscous into a bowl, finely grate over the lemon zest, just cover with boiling kettle water, cover, and put aside.
2. Step 2 Finely chop the apricots and pistachios and put into another bowl with the lamb, ras el hanout and a good pinch of sea salt and black pepper. Fluff up the couscous with a fork, add one third to the lamb mix, then scrunch together with clean hands.
3. Step 3Divide the mixture into 8 equal-sized pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Place in the air-fryer drawer, spritz with olive oil and cook for 20 minutes at 180ºC, or until sizzling, shaking halfway.
4. Step 4Meanwhile, peel and very finely slice the red onion, then scrunch with a pinch of salt and 2tbsp red wine vinegar and leave to quickly pickle.
5. Step 5Finely chop the herb leaves and add to the remaining couscous with a good squeeze of lemon juice and 1tbsp extra virgin olive oil. Drain and add the chickpeas, toss well, season to perfection and divide between plates.
6. Step 6Sit the kofta on top, then ripple the harissa through the yogurt and spoon on the side. Sprinkle over the pickled red onions, and serve with lemon wedges.