Adapted from a recipe I found, but using ingredients I already had in the cupboard. This recipe uses beef mince, but lamb mince may be used, if preferred. I served it with plain white rice, or you could also serve it with couscous. The original recipe used a Tagine for the final step, but any heavy-base frypan or saucepan, with a lid, would do the job. A hearty Winter meal that would probably serve 4, but is a good main meal for 2 hearty eaters. The red wine is an optional extra; our choice for this meal was a very nice Shiraz.
Recipe by: ktct
Lamb kofta meatballs flavoured with cumin, cinnamon and pepper and partnered with a garlicky cucumber sauce.
Recipe by: Zoë Harpham