Quick lamb kofte tagine
- November 2014
- Serves 4
- Hands-on time 30 min
Here’s a quick, easy midweek meal. Learn how to make lamb meatballs (the kofte), fragrant with Moroccan spices, simmered in a rich tomato sauce. Serve in bowls with dollops of yogurt, pomegranate seeds and a sprinkling of coriander leaves.
- 18.3g (7.2g saturated)
- 3.1g (2.8g sugars)
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 500g lean British lamb mince
- Olive oil for frying
- 2 x 400g tins chopped tomatoes
- 100ml red wine
- ½ tsp cinnamon
- ½ tsp paprika
Natural yogurt, pomegranate seeds and fresh coriander leaves
- Crush the cumin and fennel seeds in a pestle and mortar. Season the lamb with salt and pepper, stir through the crushed seeds, then roll into 20 even-size balls (kofte).
- Heat a splash of olive oil in a heavy-based frying pan over a medium heat. Fry the kofte for 4 minutes, turning occasionally, or until browned all over. Remove from the pan and drain on kitchen paper.
- Pour in the chopped tomatoes with the red wine, cinnamon and paprika. Season lightly, then simmer for 20 minutes or until the sauce thickens, adding 150ml freshly boiled water after 10 minutes.
- Return the kofte to the pan, gently coating with sauce, and cook for 5 minutes or until heated through. Serve in bowls with dollops of yogurt, pomegranate seeds and a sprinkling of coriander leaves.
Make smaller kofte and mix with a tin of chickpeas, rinsed, with an extra tin of tomatoes. Serve with rice.
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