- Vegetable oil, for greasing
- 1 Patak’s Plain Naan
- Salt and freshly ground black pepper
- 500g/1lb 2oz minced pork
- 2 tbsp Patak’s Jalfrezi Paste
- 3 spring onions, trimmed and finely chopped
- 1 red chilli, finely chopped
- 4 tbsp fresh coriander, chopped
For the jewelled couscous
- 250g/9oz couscous
- Chicken stock
- ½ red onion, peeled and diced
- 1 large tomato, deseeded and chopped
- Seeds from 1 pomegranate
- Juice of ½ lime
For the green apple raita
- 300g/11oz thick Greek yoghurt
- 1 green apple, julienned
- 1 tsp Patak’s Lime Pickle
- 2 tbsp fresh coriander, chopped
- Sugar and salt, to taste
1. Preheat the oven to 180°C, 350°F, Gas 4 and lightly grease a baking tray with vegetable oil.
2. Whizz the naan bread in a food processor to create fine breadcrumbs then season with salt and freshly ground black pepper.
3. Mix together the pork mince, breadcrumbs, jalfrezi paste, spring onions, red chilli and 2 tbsp of chopped coriander.
4. Place about 2 tbsp of the spiced pork into the palm of your hand and roll into the shape of an oversized golf ball. Lay on the greased baking tray.
5. Repeat until all the pork mixture has been made into koftas – you should have about 20. If time allows, cover and chill in the fridge for 30 minutes.
6. Bake in the preheated oven for 20-25 minutes (after 15 minutes drain any fat and water from the baking tray, then turn the koftas over and continue cooking).
7. In the meantime, make the couscous according to the packet instructions, but use chicken stock instead of water. Stir through the red onion, tomato, remaining 2 tbsp chopped coriander and pomegranate seeds. Squeeze over the lime juice and season well.
8. For the raita, stir together the yoghurt, apple, lime pickle and coriander. If you want it a little runnier, add 1 tbsp of water. Season to taste with sugar and salt.
9. Once the koftas are cooked through and golden brown, serve them on some jewelled couscous with a generous spoonful of green apple raita.