Lamb Kofta (meatballs)

INGREDIENTS

By Cape Malay Cooking

This is a popular Turkish dish.

Ingredients:
For the sauce
1 onion, chopped roughly
1 large potatoes, cubed
2 carrots, chopped in chunks
1 courgette, chopped in chunks
Approx 15 green beans
½ tin or 2 tomatoes
450ml vegetable stock
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon ground garlic

For the meatballs:
500g fat free mince
1 onion, finely chopped
1 small green pepper, finely chopped
½ teaspoon nutmeg
1 teaspoon mixed herbs
1 teaspoon crushed garlic
1 slice slightly stale bread, soaked in water
1 egg
Salt and pepper to taste

METHOD

For the sauce
Add all the ingredients in a large saucepan, cover and gently simmer over a medium heat for 15 minutes, stirring occasionally. Meanwhile make the meat balls.


For the meatballs:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, finely.
Add 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.

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