Low FODMAP Recipe - Moroccan kofte with spicy tomato sauce -  Gluten free recipe


500g pack minced lamb

1 tsp Chopped Chive

1 tsp ground coriander

1 tbsp chopped mint

For the sauce

1 tbsp olive oil

1  tsp garlic oil

2 x 400g cans chopped tomato

½ -1 tsp low FODMAP harissa

1 tsp sugar


Soak eight wooden skewers in water for 20 minutes, to stop them burning.

Using your hands, mix the meat in a bowl with the chives, coriander, mint and plenty of seasoning.

Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

To make the sauce, heat the oil in a pan, aadd tomatoes, harissa, garlic oil,  sugar and seasoning.

Simmer, uncovered, for 15-20 mins until sauce has thickened.

Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers).

Spoon the sauce over a warm platter. Scatter with pine nuts (optional) and serve with gluten free pittas.

Recipe from Good Food magazine, June 2010.

Recipe adapted from: Good Food

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