Cape Times

Lamb Kofta Tagine


INGREDIENT­S For the sauce: 1 onion, chopped roughly 1 large potato, cubed 2 carrots, chopped in chunks 1 courgette, chopped in chunks About 15 green beans

½ tin chopped tomatoes 450ml vegetable stock Salt and pepper to taste 1 tsp paprika 1 tsp ground garlic For the meatballs: 500g fat free mince 1 onion, finely chopped 1 small green pepper, chopped 1 tomato, finely chopped ½ teaspoon nutmeg

1 teaspoon crushed garlic

1 slice slightly stale bread, soaked in water

1 egg

Salt and pepper to taste


PUT all the ingredient­s in a large saucepan, cover and gently simmer over a medium heat for 15 minutes, stirring occasional­ly. Meanwhile make the meatballs.

Wash and drain minced meat well. Soak bread in water and squeeze excess water out. Chop onion, pepper, tomato, finely. Put all the ingredient­s in a mixing bowl and mix thoroughly using your hands.

Roll into small balls and fry in a preheated saucepan with little oil until brown and cooked both sides.

Place the meatballs in the sauce. Do not stir but just let them sit on top of the sauce. Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.

Serve with lots of crusty bread for dipping in the sauce or over spaghetti or over boiled rice. | CAPE MALAY COOKING AND OTHER DELIGHTS

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