Moroccan kofte with spicy tomato sauce

Moroccan kofte with spicy tomato sauce

By Mary Cadogan
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(35 ratings)
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Prep: 25 mins Cook: 20 mins

Easy

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 only

Nutrition: per serving

  • kcal316
  • fat20g
  • saturates9g
  • carbs8g
  • sugars6g
  • fibre2g
  • protein27g
  • salt0.5g
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Ingredients

  • 500g pack minced lamb
  • 1 small red onion, finely chopped
  • 1 tsp ground coriander
  • 1 tbsp chopped mint
    Mint

    Mint

    mi-nt

    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
    Harissa

    Harissa

    ha-riss-ah

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

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

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

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

Method

  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).

  • Recipe Tip

    Get ahead

    The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.

  • Recipe Tip

    Seven-minute couscous

    Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.

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Comments, questions and tips

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fgraham
4th Feb, 2018
5.05
Loved this dish! We didn't have harissa so used some chilli powder and paprika for the sauce. We also didn't have fresh mint but used a tablespoon of mint sauce as a substitute. Served with some pita bread and greek yoghurt, this was a lovely, warming meal.
Ibsandglutenfree's picture
Ibsandglutenfree
20th Sep, 2016
Made these and they were lovely! The sauce was great and quick and the koftas tasted authentic and delicious. I'll be making this a regular for dinners and BBQs!
lozzy_91
3rd Feb, 2014
Absolutely lovely
annaph
19th Mar, 2013
4.05
Made this for my husband as I do not like lamb.He said it was really good the smell was fantastic ,added a bit if chilli just to spice them up a bit more and a hint of cinnamon.
saschlet
4th Dec, 2012
5.05
Great! I made the meat into small balls, fried and then simmered in the thickened sauce for 30 mins. Was really tasty. Used 2 tsp Harissa and one tin toms for 2 people. If I had more time, I would put ice cubes onto the sauce afterwards to congeal the fat, lift it off once solid and then re-heat.
sarahkinz
28th Jun, 2012
5.05
This was lovely and have been told by husband I can make it again. I didn't use tinned tomatos as I had lots of cherry tomatos leftover which had been slightly warmed with sweet chilli drizzzled over them. So peeled & chopped them and seasoned well with cayenne, smoked paprika etc and 2 tsp harissa and served with homemade pittas. Mmmm
stellababe
31st Jan, 2012
5.05
Made the Kofte earlier today and kept in the fridge to ensure they stayed together. Also doubled the harissa and added a glug of Worcester sauce to the tomato sauce. Enjoyed by all the family, including our 5 & 3 year old, sure it's because they are on sticks! Served with spicy vegetable cous cous. Delicious
janie2go
28th Aug, 2011
Superb! A really quick mid-week dish which my husband thought must have taken me hours! Very tasty and the sauce really makes it.
bettyalley
19th Aug, 2011
A GREAT recipe... i have made this many times and it never fails to please my guests!!! i make it with Vermachelli rice and homous which accompanies this dish well... simply Delish!
jbeilby
18th Aug, 2011
5.05
Loved this, I haven't cooked with harissa before but I certainly will again. So simple and delicious.

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