Lamb kofte meatballs 650g – serves two


Minced shoulder of lamb meatballs with Moroccan spicing and herbs in a lightly curried tomato sauce with peas and more herbs. Kofte are found from Morocco to Bangladesh and always involve mince spiced lamb. Sometimes skewered and grilled as kebabs, sometimes baked in a naan and most commonly as here in the shape of meatballs simmered in a sauce.

Little Tip

Serve with boiled Basmati rice, a lemon wedge and some harissa to add at the table for those who like more spicy heat.


Minced shoulder of lamb (28%), chopped tomatoes, onion, peas, breadcrumbs (wheat flour), water, tomato concentrate, eggs, rapeseed oil, garlic, mint, parsley, coriander, ras el hanout (paprika, sugar, coriander seeds, cumin seeds, salt, black pepper, chilli flakes, cinnamon, fennel seeds, pimento, dried shallots, turmeric, cardamom, mace, pink peppercorns, rose petals, black onion seeds, ginger, nutmeg, clove, galangal, star anise), salt, sugar, harissa (red pepper, rapeseed oil, dried red bell pepper, chilli purée, dried crushed chilli, salt, concentrated lemon juice, smoked paprika, garlic purée, rose petal, colour: paprika extract, smoked chilli, cumin, coriander, caraway seed, clove), black pepper, black peppercorns, coriander seeds, cumin seeds, Kashmiri chilli powder, cinnamon powder, turmeric powder, ground clove, ginger.


See ingredients in bold.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


Transfer to an oven-proof dish adding two tablespoons of water to loosen the sauce, spooning it over the meatballs then cover loosely with foil. Heat oven to 175C and bake the lamb meatballs until they are piping hot and the sauce is bubbling and beginning to darken.