Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Lama and Sarah - Rolled Lamb Kafta

with Couscous Tabouli and Hommus

Prep time: 45 mins    Cook time: 40 mins    Serves: 6


Olive oil, for brushing and drizzling

Sweet paprika, for sprinkling

Kafta Filling

1tbs olive oil

4 green spring onions, coarsely chopped

2 cloves garlic, crushed

250g baby spinach, coarsely chopped

2tbs lemon zest, finely grated

1/4 tsp ground allspice

50g pine nuts, toasted

50g slivered almonds, toasted

50g currants 

Kafta Roll

1tbs olive oil

1 brown onion, chopped finely

2 cloves garlic, crushed

1kg minced lamb shoulder

1/2 flat leaf parsley, finely chopped

2tsp ground allspice

2tsp baharat (Lebanese 7 spice)

2tsp salt

Couscous Tabouli

400ml boiling vegetable stock

2tbs olive oil

1tbs lemon zest, finely grated

1 clove garlic, crushed

200g couscous

1 1/2 cups flat leaf parsley, finely chopped

1/2 cup mint, finely chopped

2 tomatoes, seeded, finely chopped

2 green spring onions, thinly sliced

2tbs lemon juice


2 cloves garlic, crushed

1/4 tsp salt

400g can chickpeas, drained

2tbs lemon juice

100g tahini

4tbs hot water

3tbs olive oil


  1. To begin kafta roll, heat oil in a frying pan over medium heat. Cook onion until soft. Stir in garlic. Transfer to a large bowl and add remaining ingredients. Season well with ground black pepper. Using your hands, massage mixture to thoroughly combine. Refrigerate to marinate until required.
  2. To make kafta filling, heat oil in a frying pan over medium heat. Cook onion for 1 minute. Stir in garlic, spinach, zest and allspice. Cook, stirring, for 2 minutes. Stir in remaining ingredients. Season well.
  3. Preheat oven to 220C. Grease a heavy based oven tray.
  4. Spread kafta meat mixture onto a large piece of cling film, into a large rectangle, approximately 2cm thick.
  5. Spoon filling down centre of rectangle and fold in long sides to conceal filling and form a roll shape. Shape ends to seal and smooth.
  6. Wrap in sides of cling film and twist ends to secure roll shape. Refrigerate for 30 minutes (this helps it keep its shape).
  7. Place on prepared tray. Brush all over with oil. Season.
  8. Heat a large frying pan over medium-high heat. Cook kafta roll, turning occasionally, until browned all over and caramelised. Transfer to prepared oven tray. Season.
  9. Bake for about 20-30 minutes or until firm to touch and cooked through. Remove from oven. Set aside for 10 minutes to rest.
  10. To make tabouli, bring stock to a boil in a large saucepan. Stir in oil, zest and garlic. Remove from heat and stir in couscous. Stand, covered, for 5 minutes.
  11. Using a fork, fluff and separate grains. Transfer to a large bowl, then stir through remaining ingredients. Season.
  12. To make hommus, process garlic, salt and half the chickpeas until smooth. Add remaining chickpeas and process. Add tahini and water in two batches, processing in between. Add oil and process until smooth. Season.
  13. Serve sliced kafta roll with tabouli and hommus. Drizzle hommus with oil and sprinkle with paprika.