Banting Lamb Koftas with sweet potato fries and moroccan tomato sauce
500g lamb mince
1tbsp smoked paprika
½ tsp turmeric
1 lemon zest
1 tbsp lemon thyme leaves
Moroccan Tomato Sauce
2 tins of canned tomatoes
1 onion finely diced
2 garlic cloves well minced
2 tbsp Moroccan tangine spice or
1tsp cumin
2 tsp coriander
½ tsp turmeric
1 tsp ginger powder
2 tbsp red wine vinegar
4 tbsp olive oil
4 tbsp basil leaves chiffonaded
Type of dish
Oven bakes
Mains
Occasion, extravagance & level of difficulty
Simple recipes
Cooking appliance
Oven
Induction Hob
Grill
Bread, cakes and pastries
Hearty Food
Flavour
Savoury
Type of ingredient
Meat
Meat: Lamb
Vegetables
Recipe for
4 People
Temperate range
Warm
PreparationLamb Koftas
Mix everything together and place in the fridge to marinate for at least an hour.
Divide in half then again and once more to give to you 8 balls. Roll into a sausage like shape leaving some indentations in the meat to hold the sauce.
Place on a bamboo skewer which has been soaked in water for an hour to prevent it burning on the flame.
Grill over an open flame for about 4min a side or until done. The koftas should still be juicy
Sweet potato Fries
While the lamb is marinating, start with the fries.
Wash 2 large sweet potatoes well to remove any dirt
Keep the skin on and cut into thick slices which you then slice into chip size of your choice. Keep them slightly large so they don’t fall apart
Place in a glass bowl with a half a lemon, cover with plastic wrap and microwave for 7min or until they are just starting to get soft.
Remove and dry well with either a kitchen cloth or paper towel
Heat olive oil in a large pan and shallow fry the chips until crispy on the outside and tender in the middle
Don’t fry them too hot or they will burn.
Remove and keep warm on a piece of paper towel
Moroccan Tomato Sauce
Start by softening the onions in olive oil
Add the garlic and cook for 2min
Add the spices and cook for a further 2min
Blend the tomatoes slightly then add to the pot and cook for about 15min until thickened
In a separate little pot, reduce the vinegar by half and add to the tomato sauce.
Finish with the olive oil and seasoning and remove from the heat.
Add the olive oil which will give the sauce an amazing silkiness
Finally add the basil.
Mix everything together and place in the fridge to marinate for at least an hour.
Divide in half then again and once more to give to you 8 balls. Roll into a sausage like shape leaving some indentations in the meat to hold the sauce.
Place on a bamboo skewer which has been soaked in water for an hour to prevent it burning on the flame.
Grill over an open flame for about 4min a side or until done. The koftas should still be juicy
Sweet potato Fries
While the lamb is marinating, start with the fries.
Wash 2 large sweet potatoes well to remove any dirt
Keep the skin on and cut into thick slices which you then slice into chip size of your choice. Keep them slightly large so they don’t fall apart
Place in a glass bowl with a half a lemon, cover with plastic wrap and microwave for 7min or until they are just starting to get soft.
Remove and dry well with either a kitchen cloth or paper towel
Heat olive oil in a large pan and shallow fry the chips until crispy on the outside and tender in the middle
Don’t fry them too hot or they will burn.
Remove and keep warm on a piece of paper towel
Moroccan Tomato Sauce
Start by softening the onions in olive oil
Add the garlic and cook for 2min
Add the spices and cook for a further 2min
Blend the tomatoes slightly then add to the pot and cook for about 15min until thickened
In a separate little pot, reduce the vinegar by half and add to the tomato sauce.
Finish with the olive oil and seasoning and remove from the heat.
Add the olive oil which will give the sauce an amazing silkiness
Finally add the basil.