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Make these lamb koftas in tomato sauce then try our Persian-Indian recipe for lamb koftas, served with jewelled rice, or check out our chicken kofta.

Ingredients

  • 1 onion, finely chopped
  • oil
  • 2 tsp ground cinnamon
  • 1 tbsp ground cumin
  • 500g lamb mince
  • 3 tbsp pine nuts
  • 400g tin tomatoes, roughly mashed
  • 2 tsp golden caster sugar
  • 2 tsp red wine vinegar
  • chopped to make 1 tbsp parsley

Method

  • STEP 1

    Step 1

    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.

  • STEP 2

    Step 2

    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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