Serves 2, generously

Prep: 15 min

Cook: 20 min

50g couscous

125g spring onions

1 green bird's-eye chilli

1 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

Half tsp turmeric

2 venison grill steaks, approx 300g

3 tbsp chopped coriander

2 limes

For the raita:

10cm cucumber

1 tomato

1 garlic clove

300g Greek yoghurt

Squeeze lemon juice

1 tbsp olive oil

Optional extra: Indian bread

Stir the couscous with 100ml boiling water and leave for a few minutes to hydrate. Trim and finely slice the spring onions, including all the green. Trim, seed and finely chop the chilli. Heat the oil over a medium heat and soften the spring onions with the chilli. After about 5 min, add the cumin, ground coriander and turmeric to the pan, stir and cook for about a minute before tipping the mixture into a mixing bowl. Add most of the chopped coriander and forked couscous and crumble the venison over the top. Add the juice of 1 lime. Use your hands to mix and mulch thoroughly. Divide the mixture into four and form two or three even-sized patties from each piece. Wipe out the frying pan, add the remaining oil and, when hot, fry the kofte over a medium heat for 5 min a side, then reduce the heat and cook for a further 3 min a side or until cooked through. Meanwhile, make the raita. Peel the cucumber, split lengthways, scrape out the seeds and grate the flesh. Dice the tomato. Peel, chop and crush the garlic to a paste with a little salt. Mix the garlic into the yoghurt with a squeeze of lemon and 1 tbsp olive oil. Stir in the cucumber, garnish with chopped tomato and reserved coriander. Serve the kofte with lime wedges.

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