Lamb kofta with zucchini noodles recipe

Name: Lamb kofta with zucchini noodles recipe
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 750g lamb shoulder, minced; 1 onion, grated; 1 tbsp ground cumin; 2 tsp ground cinnamon; 1 tsp salt; ½ tsp ground pepper; 1 egg, beaten; 2 tbsp olive oil; 3 medium-large zucchini; fresh coriander leaves for serving

Jill Dupleix

October 30, 2020

A new spin on spaghetti and meatballs.William Meppem

Time:< 30 minsServes:4

It might look like spaghetti with meatballs, but the spaghetti is zucchini, the meatballs are lamb kofta, and the tomato sauce is spiced up with harissa.

Ingredients

750g lamb shoulder, minced
1 onion, grated
1 tbsp ground cumin
2 tsp ground cinnamon
1 tsp salt
½ tsp ground pepper
1 egg, beaten
2 tbsp olive oil
3 medium-large zucchini
fresh coriander leaves for serving

For the sauce

400g canned tomatoes, chopped
400g tomato passata or sugo
200ml stock or water
1 tsp ground cinnamon
1 tsp smoked paprika
1 tsp harissa or chilli sauce
1 tsp sugar

Method

1. To make the kofta, combine the lamb, onion, cumin, cinnamon, salt and pepper in a bowl and knead with your hands until well mixed. Add egg and mix well. Divide into golfball-size portions and roll into balls.
2. Heat the oil in a large heavy frying pan and cook the meatballs in batches over medium heat until well browned, then set aside. In the same pan, combine the tomatoes, tomato passata, stock, cinnamon, paprika, harissa, sugar, salt and pepper and bring to the boil, stirring. Simmer gently, stirring occasionally, for 15 minutes.
3. Spiralise the zucchini, or use a vegetable peeler to shave the zucchini lengthwise, then slice each shaving into long strips. Add the zucchini to the sauce and cook for 2 minutes until softened, then return the meatballs to the pan and heat through.
4. Scatter with coriander and extra pepper and serve hot.