Ingredients
600g Lamb mince
2 shallots, very finely chopped
2 tsp ground cumin
½ tsp ground cinnamon
salt and pepper
1 punnet cherry tomatoes
2 bunches asparagus, cut into 4cm lengths
2 tbsp olive oil
1 clove garlic,crushed
200g cous cous, cooked
olive oil for cooking
mint leaves to garnish

1. Combine Lamb mince, shallots, cumin and cinnamon. Season with salt and
   pepper and mix well. Shape into 12 oval sausages (kofta).
2. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomatoes and asparagus on a tray and drizzle with 1 tbsp oil.
3. Toss with the remaining oil, crushed garlic and cooked cous cous. Heat some olive oil in a large pan and shallow-fry the Lamb kofta in batches over a
   medium high heat, until golden and cooked through.
4. Drain on kitchen paper.

Tips

Serve Lamb kofta with the cous cous and sprinkle with the mint leaves.

Recipe courtesy of Meat and Livestock Australia