Page title and description
Meat mains
Lamb kofta meatballs with courgettes, lentils and rosemary
Cook's notes
To skin your tomatoes, boil a kettle of water. Cut a small cross in the base of the tomatoes. Put them in a heatproof bowl. Add enough boiled water to cover them. Leave for approx 45 seconds-1 minute or so, just until you can see the skins starting to peel away. Drain, run under cold water, then peel off the skins.Ingredients
- oil for frying e.g. sunflower or light olive
- pack of 12 lamb kofta meatballs
- 2 onions, peeled and finely diced
- 2 large sprigs of fresh rosemary, leaves very finely chopped
- 2 large or 3-4 small garlic cloves, peeled and finely chopped or crushed
- 300g red lentils, rinsed in a sieve
- 1 litre chicken or veg stock, plus a little extra if needed
- 2 bay leaves
- 6 tomatoes, skinned and chopped, or use ½ a tin of chopped tomatoes
- 4 courgettes, chopped into 2-3cm chunks
- a Riverford pack of black olives, pitted
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
35 min
PT35M
-
Step 1
Heat 1 tablespoon of oil in a frying pan. Add the lamb meatballs and fry, turning now and then to lightly brown them, then transfer to a plate. -
Step 2
Add a splash more oil, the onion and rosemary to the same pan. Fry on a low heat for 10 mins, stirring now and then to stop it catching. If it looks like catching at any point, add a splash of water. -
Step 3
Once the onion is soft and translucent, add the garlic. Stir for 1 min. Add the lentils, meatballs, stock, bay leaves and tomatoes. -
Step 4
Bring up to a low boil and cook for 10 mins. Keep an eye on the liquid as it cooks and top up with a little more water if needed. By the end you want a sloppy mixture, not too wet or dry, a little like a lentil dal curry. -
Step 5
After 10 mins, add the courgettes and olives to the pan. Cook for 5 mins, or until the lentils are soft and courgettes just tender. Season with salt and pepper to taste.