One-pot Turkish lamb meatball kofta casserole

Taste the flavours of Turkey with this delicious one-pot casserole recipe. Tender homemade lamb kofta is slow cooked with fruits and spices to create a warming, filling meal the whole family will love

By Jennene Plummer
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 tablespoon olive oil
  • 1 red capsicum, seeded, sliced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 teaspoon ground sumac
  • 2 teaspoon ground cumin
  • 1 tablespoon currants
  • 2 x 400g cans diced tomatoes (see recipe tip)
  • 2 cup chicken stock
  • 3 carrots, peeled, julienned
  • 2 tablespoon pine nuts, toasted
  • chopped parsley, lemon wedges, Lebanese bread to serve
Lamb kofta
  • 2/3 cup couscous
  • 2/3 cup boiling water
  • 500 gram lamb mince
  • 1 red onion, finely chopped
  • 1 tablespoon currants
  • 2 teaspoon ground cumin
  • 2 teaspoon ground sumac


  • 1
    Preheat oven to hot, 200°C.
  • 2
    For the lamb kofta: In a heatproof bowl, combine couscous and boiling water. Cover with cling film. Set aside for 5 minutes. Fluff with a fork to separate grains. In a large bowl, combine couscous with remaining ingredients. Season. Using a ¼-cup measure, shape into 16 mini koftas. Chill.
  • 3
    In a large casserole dish, heat oil on medium. Brown koftas in 3 batches for 2-3 minutes each. Transfer to a plate.
  • 4
    In the same pan, sauté capsicum, onion, garlic and spices for 1-2 minutes until tender. Stir in currants.
  • 5
    Return koftas to pan with tomatoes and stock. Top with carrots and simmer, covered, for 20 minutes.
  • 6
    Sprinkle casserole with pine nuts and parsley. Serve with lemon wedges and bread.


  • Use a 700g bottle of tomato passata instead of diced tomatoes and add some dried chilli flakes for a bit of heat.