Lamb kofta with tomato passata in pita bread
Photo by Tam West
|2 slices||Sourdough bread, slightly stale, crusts removed|
|500 g||Lamb mince|
|1||Onion, very finely chopped or grated|
|2||Garlic cloves, very finely chopped|
|1 Tbsp||Chopped parsley|
|1 Tbsp||Chopped coriander|
|1 Tbsp||Chopped mint|
|1 tsp||Ground cumin|
|1 tsp||Paprika, or smoked paprika|
|2 Tbsp||Oil, for pan frying|
|1½ cups||Tomato passata, use up to 2 cups|
- Roughly tear the bread and place in a bowl. Pour over the milk and leave to soak and soften.
- In a bowl, combine the lamb, onion, garlic, herbs and spices. Season with salt and freshly ground black pepper. Add the soaked bread and mix well.
- Using wet hands, shape into 20 oval-shaped balls.
- Heat a large frying pan over medium heat and add 2 tablespoons oil. When hot fry kofta in 2-3 batches for 5 minutes, turning once. Set aside.
- Pour the tomato passata into the pan and simmer until hot then place kofta in the simmering sauce. Serve with warmed pita bread and a salad.