Lamb Kofta Meatballs in a Sticky Tom Sauce

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This is a wonderful recipe, light on the carbs and heavy on the sticky, aromatic, tomato flavour.  I picked the idea up from a little tapas bar, I used to visit in Camden Town, after a heavy day of market shopping, back in old Blighty, and as usual just made a version of my own.

Prep Time: 15 min

Cook time: 20 min

Serves: 4

Ingredients

Sauce
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
pinch chilli flakes
425g tin crushed tomatoes
1/4 cup tomato paste
1tsp sugar
salt and freshly ground black pepper

Food Jax Hamilton - Photo : David Baird

Koftas
1/2 cup couscous
1/2 cup chicken stock, hot
1kg lamb mince
1 onion, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh parsley, finely chopped (more for garnish)
1 tsp ground allspice
2 cloves garlic, crushed
1 egg, lightly beaten

Instructions

SAUCE: pop the oil into a frying pan over a medium heat and cook the onions, giving them a stir now and again until soft. Add garlic and chilli and cook gently until soft and golden before pouring in the tomatoes, paste and sugar.

When y0ur sauce is thick and jammy, you’re good to go!

KOFTAS: Pop the couscous in a medium bowl and pour over the hot chicken stock mix well and cover with glad wrap set aside for 3 – 5 minutes. Remove cover and fluff with a fork, the cous cous should be dry and fluffy. Allow to cool.

In the same bowl place, mince, onion, mint, allspice, garlic, and egg. Season and mix well then divide into 12, roll into meatballs. Fry in a hot pan with a little oil for 8 – 10 minutes turning frequently. When ready pour your jammy sauce over your meatballs, sprinkle with parsley and enjoy!

Jax Says : this recipe is fab as part of a set of Tapas, or on it’s own with a side of warm pita and crisp green salad . Oh yes, of course if you’re not minding your carbs, suck up that sauce with a hunk of fresh ciabatta – ding! dong!