This is perhaps one of my favourite recipes and one I am extremely proud of. The Lamb & Apricot sausage comes through so great on this and really shows it in its prime. It is so easy to make and will impress anyone who you might be entertaining. As with a lot of my recipes you do not need to use the sausages in the recipe, but I would really recommend it. The apricot really shines through the lamb and tomato sauce.
Lamb Kofte Tagine with Zuchinni Fritters
Prep time – 15 mins
Cook time – 35-40 min
Serves 3 – 4
Lamb Kofte Tagine
1 packet Britwurst Lamb & Rosemary Sausage (the Lamb & Rosemary works great, but others will also be OK)
1 onion, finely chopped
Olive oil, for frying
2 x 400g Tins chopped tomatoes
Greek yogurt, to serve
Heat oven to 160C. Remove sausage from its casing and form into small balls/patties (kofte). Heat oil in pan to a high temperature and brown kofte on both sides. Place in oven, keeping an eye on them so they do not over cook.
Reduce pan temperature to medium, add onion to the oil left over from cooking the sausages and lightly sauté. Add tinned tomatoes, season, and lightly simmer for 20 mins until the sauce as reduced by a quarter.
Remove cooked kofte from oven and add to sauce, mixing in if you like, or just placing on top.
Whilst still on a medium heat make space to crack 4 eggs into the tomato sauce and place a lid on the pan immediately. Let the eggs cook for approx 5 mins, if not quite cooked after that time, let finish off in oven.
Serve with Greek yoghurt sprinkled with cayenne pepper (to taste) and zucchini fritters (see recipe below).
In a medium bowl, combine the courgette, eggs, onion, flour, parmesan cheese, mozzarella cheese and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a frying pan over medium-high heat. Drop courgette mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. Keep warm in oven.
(whilst the recipe is for 3-4 people, the photo I took represents a portion for 1-2)
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