Name: Moroccan kofte with spicy tomato sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 500g pack minced lamb; 1 small red onion finely chopped; 1 tsp ground coriander; 1 tbsp chopped mint; 1 tbsp olive oil; 1 garlic clove finely chopped; 2 x 400g cans chopped tomato; 1-2 tsp harissa; 1 tsp sugar; 200g tub Greek yogurt; 2 tbsp toasted pine nuts

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Moroccan kofte with spicy tomato sauce

Moroccan kofte with spicy tomato sauce

Mary Cadogan

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Serves 4

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 4.7 out of 5.42 ratingsRate

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Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free

Freezable (uncooked kofte only)

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Ingredients

Nutrition

Units:

MetricUS

500g pack minced lamb
1 small red onion

finely chopped
1 tsp ground coriander
1 tbsp chopped mint

For the sauce

1 tbsp olive oil
1 garlic clove

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

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Nutrition: per serving

kcal316
fat20g
saturates9g
carbs8g
sugars6g
fibre2g
protein27g
salt0.5g

low

Method

step 1

Soak eight wooden skewers in water for 20 minutes, to stop them burning.
step 2

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.
step 3

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.
step 4

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 (recipe, below).

RECIPE TIPS

GET AHEAD

The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.

SEVEN-MINUTE COUSCOUS

Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.

Recipe from Good Food magazine, June 2010

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A star rating of 4.7 out of 5.42 ratings

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