Moroccan Kofte With Spicy Tomato Sauce

Ingredients

• 500g pack minced lamb
• 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
• 1-2 tsp harissa
• 1 tsp sugar
• 200g tub Greek yogurt
• 2 tbsp toasted pine nuts

Preparation

Serves 4

1. Soak eight wooden skewers in water for 20 minutes, to stop them burning.
2. 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.
3. 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.
4. 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 (recipe, below).