Olive Magazine
Lamb Kofte Tagine With Tomato Sauce and Panch Phoran

Lamb kofte tagine, tomato sauce and panch phoran

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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

Nutrition:
NutrientUnit
kcal402
fat27.4g
carbs27g
fibre2.5g
protein15.7g
salt0.5g
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Try this lamb kofte tagine, then check out our lamb tagine and vegetarian tagine.

Ingredients

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

TAGINE SPICE

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

TAGINE SAUCE

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

PANCH PHORAN MIX

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

Method

  • 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.

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