Recipes: Lamb kofte tagine

A comforting twist on a traditional Moroccan dish

Ingredients

• 750g lamb mince
• 1 onion , grated
• 1 red chilli , finely chopped
• 1 tsp ground cumin
• 2 cloves , ground
• coriander leaves from a large bunch
• 1 egg
• olive oil
• 2 x 400g tins of chopped tomatoes or tinned cherry tomatoes
• 400ml chicken stock
• 1 cinnamon stick

SPICE PASTE

• a large chunk root ginger , roughly chopped
• 1 onion , roughly chopped
• 2 garlic cloves , roughly chopped
• 1 tsp ground cumin
• 2 tsp paprika
• coriander roots from a large bunch
• a couple of pinches chilli powder

  

  1. Mix the lamb, onion, chilli, spices and half the coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut. Put all the spice paste ingredients in a food processor with a splash of olive oil and whizz to a paste.
  2. Fry the meatballs in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then fry the spice paste until fragrant. Add the tomatoes and chicken stock and cinnamon and simmer for 15 minutes. Add back the meatballs and cook for another 20 minutes until cooked through. Stir through the rest of the coriander leaves to finish.

  Per serving

  319 kcalories, protein 28g, carbohydrate 8,1g, fat 19,6 g, saturated fat 8,7g, fibre 1,9g, salt 0,95 g