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Moroccan Lamb Kofte

What's the big idea?

Recipes for kofte (I guess you could call them middle eastern meat balls) can be found from Morocco to Greece, Turkey to India. They vary enormously in their shape and flavour, but it's quite hard to find one that doesn't go down well as part of a buffet or barbecue! It's interesting to compare this with our Turkish Lamb Kofte recipe.

Shopping List

Here's the list of what you need:

  • 1lb lean minced lamb
  • 1 small red onion, finely chopped
  • 1 teaspoon ground coriander
  • 1 tablespoon chopped fresh mint
  • Plenty of salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 x 400g tins chopped tomatoes
  • 1-2 teaspoons harissa paste
  • 1 teaspoon sugar
  • 8oz tub Greek yogurt
  • 2 tablespoons toasted pine nuts
You will also need wooden skewers for the kebabs.

What To Do

  • Soak eight wooden skewers in water for half an hour, to stop them burning
  • Mix together the lamb, onion, coriander, mint and plenty of seasoning in a bowl
  • Shape into eight sausages, about 10cm/4in long, then thread a wooden skewer through the centre of each
  • To make the sauce, heat the oil in a frying pan, add the garlic and briefly fry. Add tomatoes, harissa and sugar. Season to taste
  • Bring to the boil, reduce the heat and simmer, uncovered, for 15-20 minutess until sauce has thickened
  • Grill or barbecue the kofte for 6-8 minutes, turning regularly, until they are nicely browned
  • Spoon the sauce onto a warm serving dish, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts
  • Serve with pitta breads and/or couscous, and a green salad

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