500g pack minced lamb
1 tsp Chopped Chive
1 tsp ground coriander
1 tbsp chopped mint
For the sauce
1 tbsp olive oil
1 tsp garlic oil
2 x 400g cans chopped tomato
1-2 tsp harissa
1 tsp sugar
Soak eight wooden skewers in water for 20 minutes, to stop them burning.
Using your hands, mix the meat in a bowl with the chives, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
To make the sauce, heat the oil in a pan, aadd tomatoes, harissa, garlic oil, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter. Scatter with pine nuts (optional) and serve with gluten free pittas.
Recipe from Good Food magazine, June 2010