Recipe: Beef and lamb koftas in fragrant tomato sauce - The Jewish Chronicle
Warm up with comfort food (Sephardi style) at its finest
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Can opener
- Stove
- Spoon
Ingredients
- 3½ tbsp olive oil
- 12 large garlic cloves, peeled
- 75g tomato purée (paste)
- 25g ground cumin
- 25g sweet paprika
- 1.5kg tinned whole tomatoes, chopped
- 20g sea salt
- ½ tsp cracked black pepper
- 25g oregano sprigs
- 3 dried red chillies (optional)
- 500g minced beef
- 300g minced lamb
- 150g onions, diced
- 1 bunch of flat-leaf parsley (80g) leaves and some stalk, finely chopped
- 1 coriander bunch (80g) leaves and some stalk, finely chopped
- 100g dried breadcrumbs
- 5g sea salt
- 6g ground cumin
- 2 tbsp vegetable oil, for frying
- Steamed basmati rice or pitas and tahini
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