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Posts Tagged ‘Lamb kofta tagine’

This is really tasty and aromatic and much quicker to prepare than most tagine. You can serve with some plain buttered couscous but the Golden Couscous below is particularly good and the two brightly coloured dishes look fab when served in a bowl and scattered with fresh herbs.

Wine Suggestion: we love the wines from Lebanon as they tend to go well with the cuisine of the Middle East and North Africa. For this dish we opened the Massaya Terrasses de Baalbeck, a blend of Grenache, Mourvedre and Syrah from the slopes of Mount Lebanon, above the Temple of Baalbeck. Earthy spice and pure, it provided a nice lift to the drizzly days we’ve had recently.

Lamb kofta tagine – serves 4 to 6

  • 1 tbsp olive oil
  • 15g butter
  • 1 onion, chopped
  • 2-3 garlic cloves, crushed
  • 2 tsp finely chopped root ginger
  • ½ red chilli pepper, deseeded and finely chopped
  • 2 tsp ground turmeric
  • 2 tbsp lemon juice
  • 2 tbsp chopped coriander
  • 1 x 400g tin chopped tomatoes
  • 1 tsp sugar
  • 2 tbsp chopped mint

FOR THE KOFTA:

  • 500g lamb mince
  • 125g very finely chopped onion
  • 2 tbsp chopped parsley
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cardamom seeds (crush some green cardamom pods with a pestle & mortar or the end of a rolling pin to get the seeds)
  • ½ tsp paprika

Preheat the oven to 150°C/300ºF/Gas 2.

Put the oil and butter into a large casserole dish over a medium heat. When the butter has melted, add the onion, garlic, ginger and chilli and cook for 6-8 minutes or until starting to turn a light golden colour.

Stir in the turmeric, 1 tbsp of the lemon juice and half the chopped coriander. Add the tin of tomatoes and the sugar, then bring to the boil. Lower the heat and simmer with a lid on for 10 minutes.

Meanwhile make the kofta by placing all of the ingredients into a large bowl and seasoning with salt and black pepper. Mix together well using your hands, then roll into about 30 small balls.

Carefully lower the koftas into the pot with a spoon and gently roll them to cover in the sauce, then cook in the oven for 20 minutes. Season to taste, then stir in the remaining lemon juice and sprinkle with the chopped mint and coriander.

(Original recipe from Rachel’s Everyday Kitchen, HarperCollins, 2013.)

Lamb Kofta Tagine with Golden Couscous

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