Spicy Kofta with Tomato and Toasted Almonds
Description
Recipe by Yasmeen Hilmi Richards – wanderingspice.com
Serves 4 with bread, rice or quinoa on the side.
Ingredients
| 3 tbsp olive oil |
| 2 large onions, diced |
| 500g lean beef or lamb mince |
| 2 tbsp + 1 tsp Sami's Kitchen Kofta Spice mix |
| 2 cloves garlic, minced, |
| 400g diced tomatoes |
| 400ml chicken stock |
| 1/2 cup slivered almonds, lightly toasted |
| 1/4 cup fresh parsley, rinsed and roughly chopped |
Directions
- 1
- In a large saucepan, heat 1 tbsp of the olive oil over medium heat. Sauté half of the diced onions until very soft and translucent, about 5 minutes. Set aside to cool for a moment.Place the cooled onions in a mixing bowl with the beef or lamb mince and 2 tbsp of Sami's Kitchen Kofta Spice mix. Using clean hands, gently combine the onions, meat and spices until very well mixed. Pinch rounded tablespoon-sized bits of meat from the mixing bowl, and roll between your palms into meatballs. Continue until all of the meat is used.
- 2
- In the same saucepan used to cook the onions, heat another tbsp of the oil over medium heat. Fry the kofta until they're lovely and golden on all sides, about 7-8 minutes (the more golden they are, the more flavourful!). Do this in two batches if necessary, to avoid crowding the pan. Remove the kofta with a slotted spoon and set aside.
- 3
- Add the last tablespoon of oil to the pan, with the remaining diced onions and minced garlic. Saute the onions and garlic 2-3 minutes until they start to soften. Pour in the diced tomatoes, chicken stock and the extra teaspoon of Kofta Spice, and let simmer 10 minutes.
- 4
- Add the kofta to the sauce. Partially cover the pan, and continue simmering over low heat for 30 minutes, until the kofta is completely cooked and the sauce has thickened.
- 5
- Transfer the kofta to a serving dish. Sprinkle with the toasted nuts and fresh parsley, and serve immediately with plenty of Arabic bread, rice or quinoa.
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