Moroccan kofte with spicy tomato sauce

Moroccan kofte with spicy tomato sauce

  • Rating: 5 out of 5.37 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (uncooked kofte only)
Nutrition: per serving
HighlightNutrientUnit
kcal316
fat20g
saturates9g
carbs8g
sugars6g
fibre2g
protein27g
low insalt0.5g
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Ingredients

For the sauce

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

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

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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    Rating: 5 out of 5.37 ratings
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