500g lamb mince
1 small red onion, finely chopped
1 tsp ground coriander
1 tbsp chopped mint
For the sauce:
1 tbsp olive oil
1 garlic clove, finely chopped
2 x 400g cans chopped tomatoes
1-2 tsp harissa
1 tsp sugar
200g tub Greek yoghurt
2 tbsp toasted pine nuts
Using your hands, mix the meat in a bowl with the onion, coriander, mint and seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add the tomatoes, harissa, sugar and seasoning. Simmer uncovered for 15-20 minutes until the sauce has thickened.
Grill or BBQ the kofte for 6-8 minutes, turning until they are nicely browned. Spoon the sauce over a warm platter, drizzle over the yoghurt and place the kofte on top. Scatter with pine nuts and serve with pitta bread or couscous.
Source: BBC Good Food Magazine, June 2010 edition
Prepared from a variety of lamb cuts, this tasty, tender mince makes a wonderful shepherd's pie or moussaka. It's also excellent in curries and spicy...