Lamb Kofte Tagine With Tomato Sauce and Panch Phoran

Lamb kofte tagine, tomato sauce and panch phoran

  • serves 4
  • A little effort

This recipe is from head chef Tim Yates at the East London restaurant 100 Hoxton. To make things easier panch phoran can be bought as a blend or you can combine the tagine spices listed below.


Try this lamb kofte tagine, then check out our lamb tagine and vegetarian tagine.



  • shallot 1, peeled and chopped
  • garlic 2 cloves, crushed
  • dried blackcurrants or raisins 3 heaped tbsp, chopped
  • lamb mince 250g
  • tagine spice 1 tbsp (see below)
  • mint chopped to make 1 tbsp plus some whole leaves to serve
  • coriander chopped to make 1 tbsp plus some whole leaves to serve
  • oil
  • carrot a few ribbons to serve
  • cucumber a few ribbons to serve
  • lemon juice to dress
  • Greek yoghurt to serve (optional)
  • coriander sprouts to serve (optional)


  • cayenne pepper ½ tsp
  • paprika 1 tsp
  • ground ginger 1 tsp
  • ground turmeric ½ tsp
  • ground cinnamon 1 tsp


  • garlic 2 cloves, crushed
  • onion 1, chopped
  • ginger 20g, peeled and sliced
  • olive oil
  • ground cinnamon 1 tsp
  • tagine spice 1 tsp
  • chopped tomatoes 400g tin
  • honey 1 tbsp


  • clarified butter 3 tbsp
  • cumin seeds 1 tsp
  • black mustard seeds 1 tsp
  • fenugreek ½ tsp
  • fennel seeds 1 tsp
  • nigella seeds 1 tsp


  • Step 1

    Mix the tagine spice ingredients. To make the tagine sauce cook the garlic, onion and ginger in 1 tbsp olive oil for 3-4 minutes then add the rest of the ingredients and simmer for 20-30 minutes on a very low heat.

    Blitz the sauce in a blender. Reheat to serve.

  • Step 2

    To make the koftes, cook the shallots and garlic with 2 tbsp olive oil, add the currants and cool. Put the lamb, tagine spice, chopped mint and coriander in a bowl, add the shallot mix, season and mix together.

    Roll into 8 small balls. Fry in a litle oil for about 15 minutes or until cooked through.

  • Step 3

    For the panch phoran, heat the butter then add the spices and cook for about 1 minute or until the seeds start to pop.

  • Step 4

    Serve the kofte on the reheated sauce and pour the panch phoran on top. Dress the cucumber, carrot and whole mint and corriander leaves with lemon and olive oil and serve with the kofte.

    Add a dollop of yoghurt before the panch phoran and scatter some coriander sprouts if you like.

Nutritional Information

  • Kcals 402
  • Fat 27.4g
  • Carbs 27g
  • Fibre 2.5g
  • Protein 15.7g
  • Salt 0.5g