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Kofta balls in tomato sauce
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Kofta balls in tomato sauce

A star rating of 4 out of 5.1 ratingRate
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Moroccan kofta balls in a slightly sweet tomato sauce


  • 1 Onion, chopped
  • 1 clove Garlic, crushed
  • 250 gr Lamb mince
  • 1 tsp Cinnamon
  • 2 Eggs
  • 50 gr Breadcrumbs
  • 2 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tsp Ras El hanout
  • 8 Green cardamom pods, split
  • 50 gr Sultanas
  • 2 tbsp Pine nuts, toasted
  • 1 tin tomatoes, chopped
  • 180 gr Couscous
  • 1 tsp Cinammom (optional)
  • 220 ml Hot vegetable stock or water
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Butter


  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 4
    Add the spices and sultanas and fry until the sultanas become all puffy. Be careful not to burn the sultanas.
  • STEP 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.
  • STEP 6
    Add the kofta balls to the sauce and heat through for a few minutes.
  • STEP 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.
  • STEP 8
    Pre-heat the oven to 150 C.
  • STEP 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.

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A star rating of 4 out of 5.1 rating

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