Lamb koftas in tomato sauce
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. The lamb koftas are packed with warm spices from the shawarma marinade and fresh coriander, which is brilliant for digestion and adds such vibrant flavor. What I love most is that you don't need fancy ingredients or complicated techniques, just good quality mince, a few pantry staples, and a hot pan. The tangy tomato sauce brings everything together beautifully, and serving it alongside cooling yogurt and cucumber makes it feel special without any fuss. Trust me, once you make this, it'll become a regular in your rotation.
Ella x
Ingredients
- 1red onion
- 500 gramslamb mince
- 25 gramscoriander(most finely chopped)
- 3 tbspottolenghi shawarma marinade
- 1 tbspolive oil
- 3 clove/sgarlic cloves(garlic, crushed)
- 500 gramspassata
- 80 gramsnatural yogurt
- 1couscous(Cooked couscous or warmed pitta, to serve (or both if you prefer))
- 1cucumber(and crunchy lettuce salad dressed with lemon juice, to serve)
Detail level
Instructions
- 1
To make the koftas, grate the onion coarsely, then place into a clean tea towel or cloth and gather up and squeeze to remove as much liquid as possible. Mix the onion, lamb, coriander, marinade and some seasoning together in a mixing bowl – it’s easiest if you use your hands. Once well combined, form into 16 golf ball-sized balls. Chill, covered, on a plate for 30 minutes to 1 hour to firm up.
- 2
Set a large frying pan over a high heat and add the oil. Fry the koftas for 5 minutes, rolling them around to brown evenly. Remove to a plate and set aside.
- 3
Reduce the heat to medium and fry most of the garlic for 1-2 minutes until fragrant. Add the passata, bring to a simmer, cook for 5 minutes, then add the koftas. Cook for 12 minutes more, stirring occasionally, until thickened and reduced and the meatballs are cooked through with no pink meat and juices that run clear
- 4
Meanwhile, mix the remaining garlic with the yogurt and set aside. Drizzle the yogurt over the koftas and scatter with the remaining coriander sprigs. Serve with couscous or pitta (or both), and a cucumber and lettuce salad.
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