Moroccan Kofte with Spicy Tomato Sauce


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

Back to other recipe ideas

Lamb Mince

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...

Soil Association
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Food and Drink Devon
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