Project Description
Spicy Lamb & Haloumi Kofta in Red Sauce
- Makes 16
- Preparation time: 20 minutes
- Cooking time: 30 minutes
Afghan inspired meatballs spiced with cinnamon and orange, cooked on skewers and served with spicy tomato sauce and saffron and nut rice.
Ingredients:
For the meat balls
- 500g Lamb mince
- 100g Lemnos Haloumi, coarsely grated
- ¼ cup finely chopped fresh coriander
- 1 small red onion very finely diced
- 1 small egg beaten
- zest of ½ an orange finely grated (optional)
- ½ tsp ground cinnamon
- sea salt and freshly ground black pepper
For the red sauce
- 1 medium onion finely diced
- 1 tbs olive oil
- 1 400g can crushed tomatoes
- 1 tsp of dark brown sugar
- 2 medium garlic cloves
- 1 small red chill deseeded and finely sliced.
- sea salt and pepper
- 8 wooden skewers (soaked in water) or 8 metal skewers
Method:
- In a medium frying or sauté pan over medium heat add the oil and the onion and cook for about 5 minutes until transparent and just starting to colour. Add the garlic and cook for another minute. Turn the heat to low. Add the tomatoes, sugar and chilli and gently simmer for 10-15 minutes till the flavours have combined. Remove from the heat.
- In a large bowl mix all the meatball ingredients really thoroughly, even get your clean hands in the bowls to really work the mixture for about 3 -4 minutes. Roll into walnut sized balls and thread 2-3 onto each skewer. Cook on a moderately pre heated BBQ or Grill plate until browned and cooked to your liking. Serve drizzled with the red sauce with cooked basmati rice topped with toasted nuts, currents and orange zest.
