400g lean lamb mince
A bunch of fresh parsley, approx.10g, finely chopped
A bunch of fresh mint, approx.10g, finely chopped
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
2 garlic cloves, peeled and crushed
1 egg, lightly beaten
Salt and freshly ground black pepper
1 tbsp rapeseed or olive oil
Tomato Sauce
1 onion, finely diced
2 garlic cloves, peeled and crushed
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
400g passata
Zest of 1 lime and juice of ½ a lime
To serve: Brown rice and salad
400g lean lamb mince
A bunch of fresh parsley, approx.10g, finely chopped
A bunch of fresh mint, approx.10g, finely chopped
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
2 garlic cloves, peeled and crushed
1 egg, lightly beaten
Salt and freshly ground black pepper
1 tbsp rapeseed or olive oil
Tomato Sauce
1 onion, finely diced
2 garlic cloves, peeled and crushed
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
400g passata
Zest of 1 lime and juice of ½ a lime
To serve: Brown rice and salad
To make the koftas: In a large bowl mix together the lamb, parsley, mint, cumin, turmeric, cinnamon, garlic and egg. Season. Dampen your hand and then shape the mixture into small oval shaped meatballs, approximately 4cm long. Chill in the fridge for 20 minutes if you have time.
Preheat oven to Gas Mark 4, 180°C.
To make the Tomato Sauce: Heat the oil in a non-stick frying pan, then brown the meatballs in batches. As they brown remove them to an ovenproof baking dish, approximately 20cmx30cm. Add a little more oil to the pan then add the onion and cook, over a medium heat, for about 5 minutes to soften but not brown. Add the garlic, cumin, turmeric and cinnamon and stir until fragrant. Add the passata, lime juice and zest and seasoning. Bring to a simmer then pour the sauce over the meatballs in the baking dish.
To cook: Cover the baking dish, place it in the oven and bake for 25-30 minutes. For the last ten minutes uncover the dish. When cooked the tops of the koftas should be golden brown.
To make the koftas: In a large bowl mix together the lamb, parsley, mint, cumin, turmeric, cinnamon, garlic and egg. Season. Dampen your hand and then shape the mixture into small oval shaped meatballs, approximately 4cm long. Chill in the fridge for 20 minutes if you have time.
Preheat oven to Gas Mark 4, 180°C.
To make the Tomato Sauce: Heat the oil in a non-stick frying pan, then brown the meatballs in batches. As they brown remove them to an ovenproof baking dish, approximately 20cmx30cm. Add a little more oil to the pan then add the onion and cook, over a medium heat, for about 5 minutes to soften but not brown. Add the garlic, cumin, turmeric and cinnamon and stir until fragrant. Add the passata, lime juice and zest and seasoning. Bring to a simmer then pour the sauce over the meatballs in the baking dish.
To cook: Cover the baking dish, place it in the oven and bake for 25-30 minutes. For the last ten minutes uncover the dish. When cooked the tops of the koftas should be golden brown.
To serve: Serve with brown rice and salad.
