A Delicious Dish for Diwali

Today sees the start of the Hindu festival of lights, Diwali. To celebrate, why not try this wonderfully flavoursome kofta dish served with a couscous made extra-festive with pomegranate?

 

I like to also serve this with a crisp green apple raita flavoured with just a little lime pickle.

 

Jalfrezi pastes can vary enormously in strength…I used the Patak one for making this dish.

 

 

PORK KOFTAS WITH JEWELLED COUSCOUS

 

Ingredients

Metric/US

1 Naan bread

salt and freshly ground black pepper

450g/1lb lean pork mince/ground pork

2 tbsp Jalfrezi paste

3 spring onions/scallions, finely chopped

1 red chilli, finely chopped

4 tbsp chopped fresh coriander/cilantro

200g/7 oz couscous

5 cherry tomatoes, chopped

1/2 red onion, finely chopped

juice of 1/2 lime

1 pomegranate, seeds removed

 

Method

1.  Preheat the oven to 180 C/350 F/gas mark 4.

2.  In a food processor whizz the naan bread until it resembles fine breadcrumbs. Season with salt and pepper to taste.

3.  Mix the pork mince/ground pork with the naan crumbs, jalfrezi paste, spring onions/scallions, red chilli and half of the coriander/cilantro. Divide and shape into about 20 balls and place on a non-stick baking tray.

4.  Bake in the oven for 20-25 minutes, turning over and draining away any fat after 15 minutes.

5.  Meanwhile make up the couscous according to the packet instructions. Add the tomatoes, remaining coriander/cilantro, onion, lime juice and pomegranate seeds, mixing well.

6.  Serve the koftas on the prepared couscous with a side dish of apple raita if liked.

 

SERVES 4

WLS PORTION:  1/2

CALORIES:  460

PROTEIN:  33.3g

CARBOHYDRATE:  58.3g

FAT:  10.5g

Image courtesy of Pataks