Spiced Lamb Kofte Stew with Olives and Preserved Lemon

Serves 4-6

So warm and comforting, and the heat in this is adjustable to suit all palettes. The main flavours of lemon, cumin, cinnamon, ginger and garlic are echoed in both the sauce and the koftes. 

Serve with rice or couscous for a fragrant and delicious meal as the nights start to draw in. 

Ingredients:

2 tbsp olive oil

2 white onions, finely chopped

2 thumbs of ginger, peeled and finely grated

4 fat cloves of garlic, finely grated or crushed

2 tsp ground cinnamon 

2 tsp ground cumin

2 preserved lemons, finely chopped (pips removed)

400g lamb mince

2 tbsp tomato purée 

500ml water/lamb stock

80g olives

80g spinach

Small bunch of parsley, chopped

1 lemon, juice and zest

Step 1: Using a large heaven bottomed frying pan, over a medium low heat, fry the onions in the olive oil, for five minutes before adding the garlic and ginger and cooking for a further five. Next add the ground spices and preserved lemons. Cook for a minute or two until fragrant. Remove half into a large bowl.

Step 2: With the half remaining in the frying pan, add the tomato purée, cook for a couple of minutes before adding the stock (or water). Bring to a simmer. 

Step 3: With the half in a bowl, add the lamb mince, a good grind of pepper and a pinch of salt, and use your hands, mix everything thoroughly.

Step 4: Using clean, damp hands take a pinch of mixture and form it into either a small meatball. Once you’ve made the ball squeeze it in your fist to make a small kofte. Carefully place each one into the simmering sauce, repeating until all the mixture has gone. 

Step 5: Add the olives, and then simmer everything together for 20 minutes, gently stirring occasionally (although don’t attempt this for the first 10 minutes to avoid breaking up the kofte).

Step 6: Check the sauce and season as required, adding the cayenne pepper if you want a kick of heat (start with a small amount!). Before serving add the spinach (fresh or frozen) and cook until wilted, finish with a squeeze of lemon juice.

Serve garnished with freshly chopped parsley and the lemon zest.