Serves 6 for mains, or 8-10 tapas style
kofta:
1kg beef mince
1 large onion (grated)
4 tablespoons tomato sauce
2 tablespoons pomegranate molasses
1 teaspoon garlic powder
1 egg (beaten)
3 tablespoons of Oasis Bakery Kafta Spices (a blend of all spice, cloves, black pepper, cinnamon, ginger, fennel, star anise, nutmeg, mahlep, galangal)
1 heaped teaspoon of Aleppo pepper
Rice bran oil
Tomato concasse
You could spend time cooking down tomatoes, but this is an acceptable cheat –
1 bottle of good quality passata – I prefer Provista Sugo
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of cayenne pepper
1/2 teaspoon of sugar
Salt and pepper to taste
Freshly chopped parsley and coriander to serve
Good quality olive oil
Kofta
Place all ingredients in a large bowl and mix through thoroughly by hand
Roll in to golf ball sized balls and squash to get a good crust when you seal them
Do not overcrowd the pan, it takes about 5 batches to cook all the kofta
Seal them in a non stick pan with rice bran oil (do not cook through 40-60 seconds each side
Drain on paper towel
Tomato concasse
In 1 tablespoon of oil, fry off the spices
Then pour over the sauce and bring to the boil
Add salt, pepper and sugar
Remove from heat
Assembly
Lay all the kofta in a large casserole dish, pour over the tomato concasse
Bake in a 160 oven for 35-40 minutes
Remove from oven, sprinkle over freshly chopped herbs, drizzle with olive oil
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