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Lamb koftas in tomato sauce recipe

Lamb koftas in tomato sauce recipe

4 ratings

Packed with Middle Eastern flavours, these lamb koftas are juicy and aromatic, perfect served with an easy tomato sauce and golden, crispy potatoes. Save the leftovers for our Greek-style stuffed peppers. See method

  • Serves 4
  • Takes 1 hr
  • 543 calories / serving
  • Freezable
  • Gluten-free

Ingredients

  • 2½ tbsp olive oil
  • 1 large onion, very finely chopped
  • 3 garlic cloves, crushed​
  • 1½ tbsp garam masala
  • 500g pack 20% fat lamb mince
  • 10g each fresh parsley and mint, leaves picked and finely chopped, plus extra to serve
  • 600g miniature potatoes, quartered
  • 1 tsp cumin seeds (optional)
  • 100g 0% fat Greek-style yogurt, to serve

For the tomato sauce

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • ½ tsp cumin seeds
  • 1 tbsp tomato purée​
  • 1kg tomatoes, roughly chopped​
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2265kj
    543kcal
    27%
  • Fat

    31g 44%
  • Saturates

    12g 60%
  • Sugars

    15g 16%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 40.1g Protein 22.5g Fibre 7.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp oil in a frying pan over a low heat and fry the onion for 6 mins. Stir through the garlic and garam masala, and cook for 2 mins. Spoon into a bowl and add the lamb mince and chopped herbs; season. Mix well, then divide into 16 meatballs. Transfer to the fridge to firm up.
  2. Put the potatoes in a shallow roasting tray, drizzle over 1 tbsp oil, the cumin seeds (if using), and some seasoning, then toss to coat. Roast for 35-40 mins until golden, crispy and cooked through, turning halfway through cooking.
  3. Meanwhile, make the sauce. Heat 1 tbsp oil in the frying pan over a low heat and fry the onion and cumin seeds, stirring regularly, for 12 mins or until softened. Stir through the tomato purée and tomatoes; season. Cook over a low-medium heat for 25 mins, stirring occasionally, until the tomatoes have cooked down.
  4. Pan-fry the koftas in the remaining ½ tbsp oil over a medium heat for 5 mins, turning to brown all over, then add to the tomato sauce and continue cooking over a low-medium heat for 8-10 mins until cooked through. Sprinkle with the extra herbs.
  5. Set aside 4 koftas and 200g tomato sauce for the Greek-style stuffed peppers (see recipe, above). Serve the crispy potatoes with the remaining koftas, tomato sauce and yogurt to spoon over.

Freezing and defrosting guidelines

Freeze sauce and cooked koftas. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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