Koftas with rice was something I and a lot of kids would eat after school; the original version I used to have as a child will always have a place in my heart, but the recipe here is much improved. The sauce is richer, and I use a combination of lamb and beef, which gives the koftas a more complex flavour.


Method:

• First, make the tomato sauce: heat the olive oil in a saucepan over a medium heat, add the whole garlic cloves and sauté, without letting them colour, for 4–5 minutes.

• Add the tomato purée and sauté for a further 2 minutes, then add the cumin and paprika, and stir over low heat. Add the chopped tomatoes, salt, pepper and oregano (no need to pick the leaves).

• Bring the sauce to the boil, stirring occasionally, then reduce heat to low and cook for 1–1 ½ hours. The sauce is ready when most of the water has evaporated, but it’s not too thick. If using, add the dried chillies.