Lamb koftas in tomato sauce recipe

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 our Greek-style stuffed peppers. Serve the crispy potatoes with the remaining koftas, tomato sauce and yogurt to spoon over.

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• 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.

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