Moroccan kofte with spicy tomato sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 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
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).
