Snap, Sizzle & Cook

Sharing my love of food

Deena’s Lamb Koftas in Napolitano Sauce

Lamb Koftas which I served with Spaghetti….works well.

This dish is undoubtedly one of my favourites. It is so tasty and again so simple to make. I have made it a couple of times because my family and I love it so much. The last time I made it I served it with spaghetti and it actually worked quite well but you can serve it with rice, roti and sambals just like Deena serves it.  You can follow Deena on twitter by clicking here

You will need:
1 Onion very finely chopped
30ml Oil
15ml Ground cumin seeds
15ml Ground coriander seeds
half a bunch of fresh coriander, chopped
1 Whole green chilli, finely chopped
2 Slices of white bread, crusts removed and soaked in milk
500g lean Lamb (Beef also works well)
1 Egg plus 1 yolk
7ml Salt

Napolitano Sauce:
1 Onion finely diced
1 Stalk celery diced
125ml finely diced or grated carrots
45ml Olive oil
3 Cloves of garlic, crushed
10ml Tomato paste
180ml White wine
1 Can diced tomatoes
15ml Sugar
30ml Chopped parsley
salt and pepper to taste
Fresh coriander leaves for garnishing

Method:
Preheat oven to 200 degrees. For the Lamb Koftas, saute the onions in oil until translucent. Do not brown. Stir in the ground cumin and coriander seeds as well as the chopped coriander and chilli. Remove from stove and cool. Squeeze as much milk as possible from the bread. Mix all the ingredients well, including cooled down onion mixture. Refrigerate for 30 minutes. Roll into meatballs 30mm in diameter. Place on a baking sheet and bake for 15-20 minutes or until lightly brown.

For the Napolitano Sauce, saute the onion, celery and carrot together in heated oil. Add garlic and dry to brown slightly. Add the tomatoe paste and stir for 30 seconds. Take care not to burn the mixture. Add the white wine and cook rapidly until the liquid has been reduced by a third. Add the canned tomatoes, sugar and parsley. Simmer over low heat for 20-25 minutes. Blend lightly with a stick blender and season with salt and pepper. Carefully place the koftas in the pan containing the tomatoe mixture. Simmer for 5-10 minutes. Garnish with fresh coriander leaves and serve with rice, roti and sambals. I served mine with spaghetti which works just as well. Instead of adding coriander, I added fresh basil which gives it more of an Italian flavour.

Advertisements

Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: