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Pomegranate Glazed Kofta

Pomegranate Glazed Kofta

4rating out of 5

(551 reviews from our customers)

Prep Time

35 min


Middle Eastern

The Gousto twist: Here we have given the classic kofta a bit of a re-vamp. Scorching hot from under the grill, you'll coat these little lamb meatballs in pomegranate molasses. Sticky and sour, they are then rolled in toasted pine nuts for a delicious crumb crust.

Prep Time

35 min


Middle Eastern

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
120g couscous †
30g sultanas
1 garlic clove
1 tsp fennel seeds
10g fresh mint
1 tbsp pomegranate molasses
120g organic natural yoghurt †
British Lamb mince2
300g British lamb mince
1 bag of pine nuts
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 120g couscous<span class="strong">†</span>
  • 1 bag of sultanas (30g)
  • 1 garlic clove
  • 1 tsp fennel seeds
  • 10g mint
  • 1 tbsp pomegranate molasses
  • 120g natural yoghurt<span class="strong">†</span>
  • 250g British lamb mince
  • 1 bag of pine nuts
Typical Values per 100g per serving
Energy 923 kJ
220 kcal
3088 kJ
737 kcal
of which saturates
9.9 g
3.1 g
33.2 g
10.3 g
of which sugars
21.3 g
7.6 g
71.1 g
25.3 g
Fibre 1.2 g 4.1 g
Protein 11.5 g 38.5 g
Salt 0.13 g 0.43 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
120g couscous
durum wheat (gluten) semolina (100%)
1 bag of sultanas (30g)
sultanas, sunflower oil
1 garlic clove
1 tsp fennel seeds
fennel seeds(100%)
10g mint
mint (100%)
1 tbsp pomegranate molasses
natural pomegranate molasses (100%)
120g natural yoghurt
250g British lamb mince
lamb (100%)
1 bag of pine nuts
pine kernels (100%)
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

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


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