Lamb kofta with sweet and sour tomato sauce
Saturday night dinner was a new recipe from an old Olive magazine. Something that I had marked out to try ages ago. I enjoy cooking listening to the very entertaining Liza Tarbuck on radio 2, with a glass of wine to hand on a Saturday evening. Again it's a meal made in lots of stages, if you don't mind that give it a go. I bought the lamb mince from the local butcher, he minced a piece of lamb shoulder for me. It was full of flavour, although it did have quite a lot of fat to drain off.
I love the photo of the meal that James took on his phone. Far superior quality to my phone, or is he just a better photographer?
Ingredients
Serves 4
onion 1, finely chopped
oil
ground cinnamon 2 tsp
ground cumin 1 tbsp
lamb mince 500g
pine nuts 3 tbsp
tomatoes 400g tin, roughly mashed
golden caster sugar 2 tsp
red wine vinegar 2 tsp
parsley chopped to make 1 tbsp
Method
Fry the onion in a little oil until it’s soft and translucent, then add the cinnamon and cumin and stir for a minute. Cool and then add half of the mixture to the mince along with the 2 tbsp pine nuts and season well. Divide it into 24 and roll each lump into a neat ball between your hands. Fry them in a little oil until they brown all over (you might need to do this in batches). Lift them into a sieve while you make the sauce.
Put the rest of the onion mix into the frying pan (tip out any excess oil first), and add the tomatoes, sugar and vinegar. Bubble the lot gently for 5 minutes, then add the kofta. Cook for 15 minutes, turning over the kofta half way. Make sure they are cooked through. Scatter on the remaining pine nuts and the parsley.
onion 1, finely chopped
oil
ground cinnamon 2 tsp
ground cumin 1 tbsp
lamb mince 500g
pine nuts 3 tbsp
tomatoes 400g tin, roughly mashed
golden caster sugar 2 tsp
red wine vinegar 2 tsp
parsley chopped to make 1 tbsp
Method
Fry the onion in a little oil until it’s soft and translucent, then add the cinnamon and cumin and stir for a minute. Cool and then add half of the mixture to the mince along with the 2 tbsp pine nuts and season well. Divide it into 24 and roll each lump into a neat ball between your hands. Fry them in a little oil until they brown all over (you might need to do this in batches). Lift them into a sieve while you make the sauce.
Put the rest of the onion mix into the frying pan (tip out any excess oil first), and add the tomatoes, sugar and vinegar. Bubble the lot gently for 5 minutes, then add the kofta. Cook for 15 minutes, turning over the kofta half way. Make sure they are cooked through. Scatter on the remaining pine nuts and the parsley.
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