Lamb kofta in sweet-sour tomato sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 1 onionfinely chopped
- oil
- 2 tsp ground cinnamon
- 1 tbsp ground cumin
- 500g lamb mince
- 3 tbsp pine nuts
- 400g tin tomatoesroughly mashed
- 2 tsp golden caster sugar
- 2 tsp red wine vinegar
- chopped to make 1 tbsp parsley
Nutrition: per serving
- kcal386
- fat26.5g
- saturates8.5g
- carbs8.2g
- fibre2.1g
- protein27.8g
- salt0.3g
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.
