Lamb Family friendly

Kofta tagine

Name: Kofta tagine
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 large red onion, grated; 500g lamb mince; 2 tablespoons chopped flat-leaf parsley; 2 teaspoons ground coriander; 2 tablespoons olive oil; 800g canned chopped tomatoes; 4 eggs; Coriander leaves, to serve; 1 garlic clove; 1-2 tablespoons finely chopped coriander root; 1/2 red onion, grated; 1 teaspoon ground cumin; 2 small pinches of saffron threads; Juice of 1 lemon

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45m

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

Spicy kofta balls make an ideal canape, or serve them in a wrap with all the trimmings for an easy dinner.

1 large red onion, grated
500g lamb mince
2 tablespoons chopped flat-leaf parsley
2 teaspoons ground coriander
2 tablespoons olive oil
800g canned chopped tomatoes
4 eggs
Coriander leaves, to serve

Spice paste

1 garlic clove
1-2 tablespoons finely chopped coriander root
1/2 red onion, grated
1 teaspoon ground cumin
2 small pinches of saffron threads
Juice of 1 lemon

Method

1.

For paste, pound garlic to a puree with a pinch of salt using a mortar and pestle. Add all other ingredients except juice, then work into a paste. Stir in juice. Set aside.
2.

Mix onion, mince, parsley and ground coriander well with salt and pepper. Use hands to make 12 balls.
3.

Heat oil in a heavy-based pan over medium heat. Add meatballs and brown all over, then remove and set aside. Add paste and stir for 1 minute until aromatic. Return meatballs to pan, add tomato and simmer over low heat for 30 minutes until meatballs are cooked and sauce has thickened. Carefully crack eggs on top for final 5 minutes. Serve scattered with coriander leaves and black pepper. Note: If using a tagine dish, fry meatballs and paste, then transfer to tagine with remaining ingredients. Cook in oven or over low heat.