Kofta with tahini tomato sauce
Author: Jane Pikett
Serves: 4
Ingredients
- 100g pine nuts
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 red pepper, finely chopped
- 1 small jalapeño pepper, de-seeded and finely chopped
- 1 tbsp coriander leaves
- 500g minced lamb or beef
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- salt and black pepper
- For the sauce:
- 1 tbsp olive oil
- 1 onion, chopped
- 1 tsp coriander seeds, crushed
- 2 garlic cloves, crushed
- 2 tsp red pepper flakes
- 1 tsp red chilli flakes
- salt and black pepper
- 400g tinned chopped tomatoes
- 100ml vegetable stock
- 4 tbsp tahini
- ½-1 tbsp lemon juice
- To serve:
- Greek yoghurt
- fresh coriander leaves
Method
- For the kofta: Place the pine nuts in a plastic bag and bash with a rolling pin to break up. Place in a frying pan and toast for 5 mins or so over a low heat until lightly browned. Put in a large mixing bowl and set aside to cool until needed later.
- Place onion, garlic, pepper, jalapeño and coriander in a food processor and whiz until finely minced.
- Drain in a sieve, pressing out any liquid with the back of a spoon. Add to the bowl with the pine nuts.
- Add mince, cumin, cinnamon, cardamom, cloves, salt and pepper, and use your hands to combine.
- Form the mixture into balls, place on a lined baking sheet, cover with clingfilm and refrigerate for at least 1 hour.
- Remove from fridge 30 mins-1 hour before cooking and rest at room temp, then barbecue or cook on a griddle over a medium heat, turning, until cooked through.
- For the sauce: Heat the oil in a pan, add the onion and sauté until soft. Add coriander seeds, garlic, red pepper flakes and chilli flakes and cook, stirring, for 2-3 mins. Season, add tomatoes and hot stock, and bring to the boil. Turn heat down low and simmer for 25 mins. Use a stick blender to whiz smooth, stir through tahini, add lemon juice to your taste, adjust seasoning and serve with the meatballs. Garnish with Greek yoghurt and fresh coriander.
- Tip: Use the same sauce recipe with vegan balls for non-meat eaters.
