Spicy Kofta with Tomato and Toasted Almonds





Recipe by Yasmeen Hilmi Richardswanderingspice.com

Serves 4 with bread, rice or quinoa on the side.


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
* Click to ingredient to choose one


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.
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.
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.
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.
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.