There’s definitely more than one way to cook a sausage! So, why not take advantage of our flavour packed Moroccan Lamb Sausages by rolling the meat into kofte and adding it them to local chickpeas and veggies in a winter tagine? Meatballs are always a firm family favourite in our house and we are sure this dish will be a winner on your table.
Serves 4 Prep Time: 30 mins Cook Time: 40 mins
Cook Style: Cook top Skill Level: Moderate
To serve
To make sausage kofte: Remove lamb from sausage casing by squeezing out ⅕ at a time and shaping into oval balls as you go.
Heat oil in a deep frypan and add kofte in three batches to brown but not cooked through. Remove kofte from oil and set aside.
Add garlic and onion to the pan and cook, stirring for five minutes until the onion has softened and starts to caramelise.
Add the spice and stir through the onion.
Add chickpeas and pumpkin and stir through the spiced onions.
Add tomato, stock and lemon peel and stir through
Place sausage kofte back on top of the tagine
Bring the liquid to a simmer and cover with a well fitting lid or foil.
Turn down heat to medium low, and cook for 25 minutes until the pumpkin is tender.
Remove from heat, stir through spinach to wilt and serve with yoghurt and couscous or quinoa.
You could skip the sealing of the meatballs as a time saver however, caramelising the meat adds flavour.
Swaps and additions
Thanks to Kate Flower for creating the recipe and styling this dish and Jessica Wyld for photographing all this deliciousness.
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