This Moroccan dish can be entirely prepared in the air fryer. Try Jamie Oliver’s recipe from his new cookbook Easy Air Fryer …
Lamb kofta
Serves 2
Hands on: 20 minutes
Cook: 20 minutes
1-drawer air fryer
Ingredients
100g wholewheat couscous
1 lemon
25g dried apricots
25g shelled unsalted pistachios
250g higher-welfare lamb mince
1 tsp ras el hanout
olive oil spray
1/2 a small red onion
red wine vinegar
1/2 a bunch of flat-leaf parsley (15g)
1/2 a bunch of mint (15g)
extra virgin olive oil
1 x 400g tin of chickpeas
1 tbsp harissa paste
4 tbsp Greek yoghurt
Method
1. Put the couscous into a bowl, finely grate over the lemon zest, just cover with boiling kettle water, cover, and put aside.
2. Finely chop the apricots and pistachios and put into another bowl with the lamb, ras el hanout and a good pinch of sea salt and black pepper. Fluff up the couscous with a fork, add one third to the lamb mix, then scrunch together with clean hands.
3. Divide the mixture into 8 equal-sized pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Place in the air-fryer drawer, spritz with olive oil and cook for 20 minutes at 180ºC, or until sizzling, shaking halfway.
4. Meanwhile, peel and very finely slice the red onion, then scrunch with a pinch of salt and 2 tablespoons of red wine vinegar and leave to quickly pickle.
5. Finely chop the herb leaves and add to the remaining couscous with a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil. Drain and add the chickpeas, toss well, season to perfection and divide between plates.
6. Sit the kofta on top, then ripple the harissa through the yoghurt and spoon on the side. Sprinkle over the pickled red onions, and serve with lemon wedges.
Energy 721kcal, Fat 32.8g, Sat fat 9.3g, Protein 43.4g, Carbs 64.4g, Sugars 10.5g, Salt 1g, Fibre 12.4g
Easy Air Fryer by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2025 Easy Air Fryer). Recipe photography: © David Loftus, 2025.
