Name: Quick kofta and lemon tagine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: holiday
Ingredients: 500g lamb mince; 1 brown onion, peeled, coarsely grated; 2.50 gm ground cinnamon; 2.50 gm ground cumin; 250.00 ml fresh coriander, chopped; 20g butter; 18.20 gm olive oil; 2 tsp fresh ginger, finely grated; 2 garlic cloves, finely chopped; 1/4 tsp ground turmeric; 250ml (1 cup) chicken style liquid stock; 21.00 gm lemon juice; Pan-fried lemon slices, to serve (see Notes); Buttered steamed couscous, to serve

Quick kofta and lemon tagine

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Cinnamon-spiced lamb kofta for a delicious, warm flavor.

Ingredients:

500g lamb mince
1 brown onion, peeled, coarsely grated
2.50 gm ground cumin
250.00 ml fresh coriander, chopped
20g butter
2 tsp fresh ginger, finely grated
2 garlic cloves, finely chopped
1/4 tsp ground turmeric
250ml (1 cup) chicken style liquid stock
21.00 gm lemon juice
Pan-fried lemon slices, to serve (see Notes)
Buttered steamed couscous, to serve

Instructions:

In a bowl, mix together the lamb, onion, cinnamon, cumin, and one-quarter of the coriander. Season generously. Use your hands to thoroughly combine the mixture. Roll into tablespoon-sized balls and set aside.
In a large non-stick frying pan over medium-high heat, cook the meatballs in two batches, turning often, for 8 minutes or until fully cooked. Transfer to a plate.
Clean the pan. Heat butter and oil over medium-high heat until butter is foamy. Add ginger, garlic, and turmeric; cook for 1 minute until fragrant. Pour in stock, simmer for 8 minutes until reduced. Add meatballs, lemon juice, and heat through. Mix in remaining coriander and garnish with pan-fried lemon slices. Serve with couscous.

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