Moroccan kofte with spicy tomato sauce

• pack minced lamb↗500g g
• small red onion↗1

  finely chopped

• ground coriander↗1 tsp tsp
• chopped mint1 tbsp tbsp
• olive oil↗1 tbsp tbsp
• garlic clove↗1

  finely chopped

• 2 x 400g cans chopped tomato g
• 1-2 tsp harissa tsp
• sugar↗1 tsp tsp
• tub Greek yogurt200g g
• toasted pine nuts↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Soak eight wooden skewers in water for 20 minutes, to stop them burning.

2. 2

   Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

3. 3

   To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.

4. 4

   Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).