Moroccan Lamb Kofta (meatballs)

Indulge in the rich, aromatic flavours of Moroccan cuisine with this delectable Lamb Kofta (meatballs) recipe by Samira Damirova. These succulent meatballs are prepared with tender lamb mince and seasoned with a blend of exotic spices, making them a hearty meal.

Ingredients

For the lamb meatballs:

750g lamb mince (or beef mince)

1 brown onion, finely diced

1 tbsp harissa paste (see notes)

2 tbsp chopped fresh mint

2 tbsp chopped fresh coriander or parsley

2 tsp ground coriander seeds

2 tsp ground cumin seeds

2 tsp ground sweet paprika

1/2 tsp ground turmeric

1 1/2 tsp sea salt

1/2 tsp ground black pepper

For the sauce:

1 brown onion, finely diced

2-3 cloves garlic

1/2 tbsp olive oil

1 tbsp butter (optional, if you are not using butter simply add another 1/2 tbsp of olive oil)

1 tsp ground coriander seeds

1 tsp ground cumin seeds

2 tsp ground paprika

1 cinnamon quill

1 can whole peeled tomatoes (400ml)

1/2 cup beef or chicken stock or water

2 medium-sized carrots, peeled and sliced

1/2 cup cooked chickpeas

1/3 cup pipped green olives, rinsed under hot water

1/2 tsp sea salt or to taste

1/2 tsp ground black pepper

To serve:

Fresh mint and coriander, couscous and yoghurt.

Method

To make the meatballs, combine all the meat ingredients in a large bowl. Roll into 18 meatballs and place them on a tray. Keep refrigerated while you are making the tomato sauce.

To make the tomato sauce, add the olive oil, onion, and garlic to a tagine or a large deep sauté pan. Cook over medium heat until the onions are translucent and golden.

Add the spices and sauté for half a minute, then add the tomatoes. Crush the tomatoes with the back of a wooden spoon and add the stock. Simmer the sauce for 15 minutes.

Preheat the oven to 190C.

Add the meatballs one at a time to the simmering sauce. Add more stock or water if the sauce has reduced too much. It should cover the meatballs halfway up.

Simmer for 2-3 minutes, then gently turn the meatballs over. Add carrots, chickpeas and olives.

Move the pan to the oven and bake for 20 minutes or until meatballs have slightly browned on top. Serve with chopped fresh herbs couscous and yogurt.

Notes:

If you can’t find harissa paste in your store, you can make it using the following ingredients:
2 large red capsicums roasted at 200C for 20 minutes or until soft and skin is blackened, peeled and deseeded
2 red chillies, roasted, peeled, and deseeded
1 tbsp tomato paste1 tsp ground fresh coriander seeds
1 tsp ground cumin seeds
1 tsp paprika
1/2tsp ground caraway seeds
Pinch of saffron
1 tbsp olive oil
1/2 tsp sea salt.
Blitz all ingredients in a food processor and store in a jar refrigerated.

Recipe by Samira Damirova.

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