Kofta with tahini tomato sauce

Kofta with tahini tomato sauce
Serves: 4
  • 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
  1. 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.
  2. Place onion, garlic, pepper, jalapeño and coriander in a food processor and whiz until finely minced.
  3. Drain in a sieve, pressing out any liquid with the back of a spoon. Add to the bowl with the pine nuts.
  4. Add mince, cumin, cinnamon, cardamom, cloves, salt and pepper, and use your hands to combine.
  5. Form the mixture into balls, place on a lined baking sheet, cover with clingfilm and refrigerate for at least 1 hour.
  6. 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.
  7. 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.
  8. Tip: Use the same sauce recipe with vegan balls for non-meat eaters.


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