Lamb kofta with tomato passata in pita bread

Tam West

Ingredients

2 slices	Sourdough bread, slightly stale, crusts removed (Main)
2 Tbsp	Milk
500 g	Lamb mince (Main)
1	Onion, very finely chopped or grated
2	Garlic cloves, very finely chopped
1 Tbsp	Chopped parsley
1 Tbsp	Chopped coriander
1 Tbsp	Chopped mint
1 tsp	Ground cumin
1 tsp	Paprika, or smoked paprika
2 Tbsp	Oil, for pan frying
1 ½ cups	Tomato passata, use up to 2 cups

Directions

1. Roughly tear the bread and place in a bowl. Pour over the milk and leave to soak and soften.
2. In a bowl, combine the lamb, onion, garlic, herbs and spices. Season with salt and freshly ground black pepper. Add the soaked bread and mix well.
3. Using wet hands, shape into 20 oval-shaped balls.
4. Heat a large frying pan over medium heat and add 2 tablespoons oil. When hot fry kofta in 2-3 batches for 5 minutes, turning once. Set aside.
5. Pour the tomato passata into the pan and simmer until hot then place kofta in the simmering sauce. Serve with warmed pita bread and a salad.