Pomegranate Glazed Kofta

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and chop the onion(s) into quarters

Coat well with 1-2 tbsp of olive oil and salt to taste on an oven tray

Put in the oven for 20 min, or until starting to caramelise (used in step 3)

Combine the fennel seeds, lamb mince, salt and pepper to your taste

Form 4 (8) oblong koftas, similar to a sausage shape

Cook in a pan on a high heat for 2 min or until brown all over, then add to the onion tray and cook for 8 min or until cooked through

Set aside for step 7

Reserve the lamb pan (used in step 5)

Meanwhile, add the couscous and sultanas to a bowl with 200ml (400ml) of boiling water- cover well and set aside for 10 min (used in step 6)

Chop the mint finely, including the soft stems (used in step 6)

Crush the garlic with the side of a knife, peel it and mince very finely

Add the garlic to the yoghurt, season to your taste with salt and pepper and mix well

Wipe off any leftover grease from the lamb pan

Add the pine nuts to the pan and cook for 2-3 min on a medium heat, or until lightly browned and aromatic

Bash the pine nuts in a pestle and mortar to form a crumb (alternatively, chop finely) and set aside (used in step 7)

Peel apart the onion layers with your fingers (or a fork if too hot to handle) into petals

Add the onion petals, mint and 1-2 tsp of olive oil to the couscous bowl

Mix well and season to your taste with salt and pepper

Drain and discard the fat from the koftas

Add the pomegranate molasses to a flat plate and gently roll the koftas in it

Coat the glazed koftas with the pine nuts