Ras el hanout spice mix
A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity
Spiced lamb koftas with mint & tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4
Skip to ingredients
For the koftas
- 500g pack lean lamb mince
- 2 small or 1 large preserved lemonflesh and seeds removed and skin finely chopped
- 10 pitted green olivesfinely chopped
- small bunch parsleychopped
- 1 ½ tbsp ras-el-hanout
- 1 tbsp vegetable oil
- yogurt, salad and wrapsto serve (optional)
For the salad
- 4 large tomatoeschopped
- ½ red onionvery finely sliced
- small bunch mintleaves picked
- juice ½ lemon
- good pinch of sugar
Nutrition: per serving
- kcal329low
- fat21g
- saturates8g
- carbs9g
- sugars8g
- fibre3g
- protein26g
- salt1.1glow
Method
step 1
In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
step 2
Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.
