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Item price
19p each est.Price per unit
£1.10/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
To make the koftas, grate the onion coarsely, then place into a clean tea towel or cloth and gather up and squeeze to remove as much liquid as possible. Mix the onion, lamb, coriander, marinade and some seasoning together in a mixing bowl – it’s easiest if you use your hands. Once well combined, form into 16 golf ball-sized balls. Chill, covered, on a plate for 30 minutes to 1 hour to firm up.
Set a large frying pan over a high heat and add the oil. Fry the koftas for 5 minutes, rolling them around to brown evenly. Remove to a plate and set aside.
Reduce the heat to medium and fry most of the garlic for 1-2 minutes until fragrant. Add the passata, bring to a simmer, cook for 5 minutes, then add the koftas. Cook for 12 minutes more, stirring occasionally, until thickened and reduced and the meatballs are cooked through with no pink meat and juices that run clear
Meanwhile, mix the remaining garlic with the yogurt and set aside. Drizzle the yogurt over the koftas and scatter with the remaining coriander sprigs. Serve with couscous or pitta (or both), and a cucumber and lettuce salad.
FREEZE AHEAD
Once the koftas are cooked in the sauce, cool, bag, or box up, then freeze for up to 1 month (don’t drizzle with the yogurt). Defrost completely, then heat through in a frying pan with a splash of water until piping hot.
Typical values per serving when made using specific products in recipe
Energy | 1,811kJ/ 436kcals |
---|---|
Fat | 30g |
Saturated Fat | 12g |
Carbohydrates | 13g |
Sugars | 9.2g |
Fibre | 5.7g |
Protein | 26g |
Salt | 1g |
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