Feel great, be healthy


Lamb Kofta




  • 350 g lamb mince
  • 1 medium onion, chopped finely
  • 2 tsp of paprika
  • 1 tsp of cumin
  • 1 tsp of salt
  • ¼ tsp of black pepper
  • ¼ tsp of hot paprika
  • ¼ cup of fresh parsley, chopped
  • ¼ cup of fresh coriander, chopped
Tomato Sauce
  • 3 ripe tomatoes, peeled, seeded and diced
  • 500 mL passata
  • 1 ½ tsp of sweet paprika
  • 1 ½ tsp of ground cumin
  • ½ tsp of sea salt
  • ¼ tsp of hot paprika
  • 3 tbsp of fresh parsley, finely chopped
  • 3 tbsp of fresh coriander, finely chopped
  • 3 garlic cloves, diced
  • 1 tbsp of olive oil
  • 4 free range eggs
  • ¼ cup of water


  1. Combine all of the tomato sauce ingredients, except the water and egg, in the base of a deep tagine or a large, deep sided frying pan. Cover and bring to a simmer over a medium heat. Once simmering, reduce the heat to medium-low (just enough heat to maintain a gentle simmer). Allow the tomato sauce to cook for at least 15 to 20 minutes to completely soften the tomatoes.
  2. While the sauce is cooking combine all of the kofta ingredients together in a bowl. Then, using your hands, knead in the spices and herbs. Shape the lamb kofta mixture into small meatballs, approximately the size of a small peach.
  3. Add 1/4 cup of water to the tomato sauce and stir gently.
  4. Add the meatballs to the tomatoes and spoon a little of the tomato sauce over the meatballs to cover.
  5. Cover the tagine, or pan, and cook for approximately 25 minutes, or until the sauce has thickened.
  6. Break the eggs into the middle of the meatballs, and re-cover the tagine, or pan. Cook for an additional 7 to 10 minutes or until the egg whites are solid and the yolks are partially set.
  7. Serve with 3 handfuls of recommended salad vegetables per person.
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