Spicy Lamb Kofta Tagine

I’ve been cooking Lamb Koftas for years, usually serving it with tomato and onion salad so we tend to eat it in spring and summer. Recently I’ve seem a lot of recipes for Kofta tagines and thought I’d try one.  When I looked in the cupboard for apricots I only had cherries and cranberries so I used them instead. Not very North African but tasted great in the end. I think we’ll be having Koftas all year round now!


Spicy Lamb Kofta Tagine
(serves 4)



1 tbsp.  olive oil
1 chopped onion
½ tsp. cumin seeds
1/tsp. pepper corns
1 piece cassia bark
1 or 2 chopped garlic cloves
2 tsp. chopped root ginger
1 or 2  chopped fresh chilli
1 tsp.  turmeric
1 tsp. cumin
1 tsp.  coriander
1 lemon, rind and juice
400g  tinned tomatoes
2 tbsp. runny honey
150g  dried cranberries & cherries


400g lean lamb mince
1 large onion – chopped
1 tbsp mango chutney
1 tsp cumin
1 tsp corriander
1 tbsp mint


  1. Heat the olive oil in a large pan.
  2. Add the whole spices.
  3. When they begin to crackle ad the garlic and onion.
  4. Reduce heat and cook until onion is soft but not brown.
  5. Add the chilli and the dried spices.
  6. Add tinned tomatoes, lemon and honey.
  7. Mix well.
  8. Add the dried fruit.
  9. Put a lid on the pan and simmer gently for 20 minutes.
  10. While the sauce is simmering make the Kofta.
  11. Don’t put the Kofta balls in the oven; put them into the simmering sauce.
  12. Replace the lid and continue to simmer for about ½ an hour.
  13. Don’t forget to check the seasoning!

kofta and rice

Hope you enjoy it too!



2 thoughts on “Spicy Lamb Kofta Tagine

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