Lamb kefta, smoked eggplant and almonds


Lamb kefta, smoked eggplant and almonds

Simple yet sophisticated, the spiced keftas are paired with fresh greens and a zingy dressing – the perfect thank you dish

Serves: 4-6
Preparation: 30 minutes
Cooking: 30 minutes


Lamb Kefta
600g lamb mince
20g cumin powder
10g coriander powder
10g flaked salt
10g chopped parsley
2 garlic cloves, peeled and crushed

2 eggplant, char grilled and peeled
2L lamb or vegetable stock
200g dry chickpeas soaked and cooked 200g pearl couscous, blanched
1/2 bunch silverbeet
1/2 bunch cavolo nero (black cabbage) or

Lemon juice
Red Aleppo or paprika 30g butter
1 tsp cumin
1 tsp coriander powder

30g slivered almonds or roughly chopped almonds 30g pomegranate seeds
5 sprigs parsley leaves, finely sliced
4 sprigs coriander leaves, finely sliced
100ml Olive oil
Lemon juice to taste
Salt to taste


  1. Place all ingredients for the kefta in a medium sized bowl, mix and knead very well for 3-4 minutes. Roll into small balls and rest for at least 20 minutes.
  2. Heat up a medium sized pot and sear lamb kefta until golden brown on all sides, set aside once all golden.
  3. Place same pot back on the heat, drizzle olive oil and add butter. Sauté chickpeas, couscous, spices and salt.
  4. Put the lamb back in the pan and add the stock, bringing to the boil. Simmer for 5 minutes or until the stock has reduced by half.
  5. Add silverbeet, eggplant, cavolo nero and season with salt and lemon juice.
  6. Place into a serving dish and dress over the top with almond and pomegranate dressing.


  • The key to this recipe is working the spices into the lamb to get the best flavour. This means getting hands on and massaging it through the meat with your fingers at least 20 minutes before cooking.
  • Make sure the lamb kefta are browned off evenly all around to create a caramelised lamb flavour throughout the dish.
  • Instead of the silverbeet or kale, you can use any greens you come across in the supermarket like fresh chard, spinach or cabbage.
  • You can make this recipe gluten-free by using lentils or dried beans instead of couscous, or swap the couscous for a side of rice.
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