Oh wow this is awesome.
Admittedly, I made them after a rather reasonable lunch remit with a few wines. Though the flavour definitely wasn’t the wines talking, though I have been known to find cornflour pretty tasty late into a big night.
Though who hasn’t?
Lamb mince. Tick. Spice. Tick. Tomato. Tick. Yogurt, harissa and pine nuts. Tick.
It’s easy to prepare, easy to cook and healthy. It’s no revelation and instead, it’s the comfort, warmth and familiarity of it all.
Go out and have a big lunch, stumble home, pour another glass and knock this up. You could do a whole lot worse.
500gm lamb mince
1 small red onion, finely chopped
1 tsp ground coriander
1 tbsp chopped mint
1 tbsp olive oil
1 garlic clove, finely chopped
2 x 400g cans chopped tomato
2 tsp harissa
1 tsp sugar
200gm tub Greek yogurt
2 tbsp toasted pine nuts
Coriander, pittas and couscous to serve
- If using wooden skewers, soak for at least 20 minutes to stop burning. Heat the grill.
- 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 and then threat a bamboo skewer through the center 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 minutes until sauce has thickened.
- Grill the kofte for 6 – 8 minutes, turning until they are nice browned. Spoon the sauce over a warm platter, drizzle with yogurt and put the kofte on top. Scatter with the pine nuts and serve with coriander, pittas and couscous.
- And more wine.