Thursday, June 1, 2017

Moroccan Kofte With Spicy Tomato Sauce

Ingredients for 4 servings

1 small red onion, finely chopped
1 tbsp chopped mint
1 tsp ground coriander
500g pack minced lamb

For the sauce:

1 garlic clove, finely chopped
1 tbsp olive oil
1 tsp sugar
1-2 tsp harissa
2 tbsp toasted pine nuts
2 x 400g cans chopped tomato
200g tub Greek yogurt


Soak eight wooden skewers in water for 20 minutes, to stop them burning.

Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.

Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous.

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