Kofta balls in tomato sauce

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Moroccan kofta balls in a slightly sweet tomato sauce
For the kofta balls
1 Onion, chopped
1 clove Garlic, crushed
250 gr Lamb mince
1 tsp Cinnamon
2 Eggs
50 gr Breadcrumbs
2 tbsp Olive oil
For the sauce
1 tbsp Olive oil
1 tsp Ras El hanout
8 Green cardamom pods, split
50 gr Sultanas
2 tbsp Pine nuts, toasted
1 tin Chopped tomatoes
For the couscous
180 gr Couscous
1 tsp Cinammom (optional)
220 ml Hot vegetable stock or water
1 tbsp Extra virgin olive oil
1 tbsp Butter
1. Add all the ingredients for the kofta balls together in a bowl and mix until well combined. Make small balls about the size of a walnut.
2. In a frying pan heat the olive oil and gently fry the kofta balls until brown on all sides, about 5 minutes. Be careful not to overcook them. You will add them to the sauce later, which will cook them further through.
3. For the sauce, heat the olive oil in a heavy base pan and gently fry the onion and garlic until soft, about 5 minutes.
4. Add the spices and sultanas and fry until the sultanas become all puffy. Be careful not to burn the sultanas.
5. Add the chopped tomatoes and bring to the boil. Lower the heat and simmer gently for about 20 minutes. Season to taste with salt and pepper.
6. Add the kofta balls to the sauce and heat through for a few minutes.
7. For the couscous, add the couscous and spices to a bowl. Pour over the hot stock or water and cover with cling film. Leave for about 10 minutes.
8. Pre-heat the oven to 150 C.
9. Add the olive oil and fluff up with a fork. Put the butter on top, cover the bowl and put in the oven for about 15-20 minutes.
Meal   DinnerCuisine   Middle Eastern
Dish   Main DishMain Ingredient   Lamb
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes

Paul Claessens

Member since Apr 2009

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