Moroccan kofte with spicy tomato sauce

Moroccan kofte with spicy tomato sauce

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(29 ratings)

Prep: 25 mins Cook: 20 mins


Serves 4
Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free

Nutrition and extra info

  • Uncooked kofte can be frozen

Nutrition: per serving

  • kcal316
  • fat20g
  • saturates9g
  • carbs8g
  • sugars6g
  • fibre2g
  • protein27g
  • salt0.5g
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  • 500g pack minced lamb
  • 1 small red onion, finely chopped
  • 1 tsp ground coriander
  • 1 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the sauce

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, finely chopped
  • 2 x 400g cans chopped tomato
  • 1-2 tsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 200g tub Greek yogurt
  • 2 tbsp toasted pine nuts


  1. Soak eight wooden skewers in water for 20 minutes, to stop them burning.

  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.

  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.

  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).

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Comments, questions and tips

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29th Jul, 2011
Absolutely gorgeous! Had this last night and will definately be making again. Served with flatbread and cous cous with harissa stirred through it. Yum!
27th Jun, 2011
This was really tasty, I couldn't get any Harissa, but used a bit of chilli powder instead. All the family really enjoyed it.
22nd May, 2011
Tasty and simple, perfect no fuss food for friends
19th Feb, 2011
My family said as soon as they took their first bite "you can make this again", so definitely a hit. Didn't use mint as my husband doesn't like it , and added a bit of cumin and a chicken stock cube crumbled into the mixture. Highly recommend! Served separately from the sauce by the way as the rest of the family don't like tomato based sauces, but it was delicious (with double amount of harissa)
20th Jan, 2011
I tried these as I had some mint which needed using up and both my husband and I enjoyed them. Will try different variations.
26th Oct, 2010
Very nice!! Didn't have the harissa so used sweet chiili sauce instead and this seemed to work OK. I also used beef mince as I'm the only one on the family who likes lamb. Worked well. Thankyou.
10th Oct, 2010
this is not the traditional kofta, my mums is better
7th Sep, 2010
I made this as a sharing dish for friends last night and they thought it was marvelous. I added a little extra harissa since i like a kick, the yoghurt cools it down for more sensitive people (but no one had any complaints). I would say to make sure you compact the mince tightly onto the skewers otherwise you might have a bit if an aesthetic disaster at the grilling stage. Toasted pine nuts were a wonderful touch though and make it that little bit more special. I'll definitely make it again.
21st Aug, 2010
Used some chopped lamb and fried with onion, coriander, and mint. Put them on the sauce and yogurt with couscous. It tasted so great. Even if you don't have minced lamb, still you should try it.
18th Aug, 2010
I made these for a family party and they were delicious! I added a bit more harissa than the recipe states and mixed the greek yogurt in for richness and it was lovely. I served it in a big dish with all the sticks pointing outwards and it looked great - gone in a flash!


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