Moroccan kofte with spicy tomato sauce

Moroccan kofte with spicy tomato sauce -

Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free.

Ingredients:

500g pack minced lamb
1 small red onion, finely chopped
1 tsp ground coriander
1 tbsp chopped mint
For the sauce
1 tbsp olive oil
1 garlic clove, finely chopped
2 x 400g cans chopped tomato
1-2 tsp harissa
1 tsp sugar
200g tub Greek yogurt
2 tbsp toasted pine nuts

Method:

Soak eight wooden skewers in water for 20 minutes, to stop them burning.
Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous.

Tip:
Seven-minute couscous:
Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.
Get ahead:
The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.