Lamb koftas in tomato sauce

Name: Lamb koftas in tomato sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 red onion; 500 g lamb mince; 25 g pack coriander, most finely chopped; 3 tbsp Ottolenghi Shawarma Marinade; 1 tbsp olive oil; 3 clove/s garlic, crushed; 500 g passata; 80 g natural yogurt; Cooked couscous or warmed pitta, to serve (or both if you prefer); Cucumber and crunchy lettuce salad dressed with lemon juice, to serve

A cheat’s marinade gives this dish masses of flavour for very little effort. Serve it with couscous or pitta to soak up the sauce, plus a crunchy cucumber and lettuce salad.

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins
PlusPlus chilling

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1 red onion
500g lamb mince
25g pack coriander, most finely chopped
3 tbsp Ottolenghi Shawarma Marinade
1 tbsp olive oil
3 clove/s garlic, crushed
500g passata
80g natural yogurt
Cooked couscous or warmed pitta, to serve (or both if you prefer)
Cucumber and crunchy lettuce salad dressed with lemon juice, to serve

To make the koftas, grate the onion coarsely, then place into a clean tea towel or cloth and gather up and squeeze to remove as much liquid as possible. Mix the onion, lamb, coriander, marinade and some seasoning together in a mixing bowl – it’s easiest if you use your hands. Once well combined, form into 16 golf ball-sized balls. Chill, covered, on a plate for 30 minutes to 1 hour to firm up.
Set a large frying pan over a high heat and add the oil. Fry the koftas for 5 minutes, rolling them around to brown evenly. Remove to a plate and set aside.
Reduce the heat to medium and fry most of the garlic for 1-2 minutes until fragrant. Add the passata, bring to a simmer, cook for 5 minutes, then add the koftas. Cook for 12 minutes more, stirring occasionally, until thickened and reduced and the meatballs are cooked through with no pink meat and juices that run clear
Meanwhile, mix the remaining garlic with the yogurt and set aside. Drizzle the yogurt over the koftas and scatter with the remaining coriander sprigs. Serve with couscous or pitta (or both), and a cucumber and lettuce salad.

Cook’s tip

FREEZE AHEAD

Once the koftas are cooked in the sauce, cool, bag, or box up, then freeze for up to 1 month (don’t drizzle with the yogurt). Defrost completely, then heat through in a frying pan with a splash of water until piping hot.

Typical values per serving when made using specific products in recipe