Lamb Kofta Curry

On Saturday night, we had friends over for a potluck Indian Feast (the same friends we had the Eastern Mediterrnean dinner with a few weeks ago). There were homemade samosas, mango lassi, and four different types of curry. I made a chicken tikka masala, and paratha breads; we ate and drank until our bellies were bursting and our plates were clear.

IMG_3647IMG_3649When I sat down to plan this week’s meals, I had to think of a way to use up the fresh coriander and chillies I’d bought for the tikka masala. This recipe uses both in the kofta, and calls for a coriander garnish – perfect!

As he did the last time I made this (how cute does he look here?!?!), Tiny scoffed the lot, and Pickle ate a little too; I served it with a basic cucumber raita in case it was too hot for Tiny, but reducing the amount of chilli powder meant the spice kick was very slight.

Lamb Kofta Curry – serves 4

Kofta
675g lamb mince
1 fresh green chilli, deseeded and finely chopped
1 clove garlic, crushed
2.5cm piece fresh ginger, finely grated
1/2t garam masala
1/4t salt
3T fresh coriander, finely chopped

Sauce
2T rice bran oil
1/2t cumin seeds
1 onion, finely chopped
1 clove garlic, crushed
2.5cm piece fresh ginger, finely grated
1t ground cumin
1t ground coriander
1/2t salt
1/2t chilli powder (I use about 1/8t if I’m making this for the kidlets to eat too)
2T tomato paste
400g can chopped tomatoes (I prefer the crushed and sieved variety)
fresh coriander leaves, to garnish
basmati rice, to serve

Combine the kofta ingredients in a large bowl; mix well with your hands until everything is bound together (you could use a food processor to do this). Shape into 16-20 even-sized meatballs; cover with cling film and chill for 10 minutes.

IMG_3644Meanwhile, heat the oil in a large pan and fry the cumin seeds until they begin to splutter.

Add onion, garlic and ginger, and fry for five minutes. Add the spices and fry for 30 seconds; add the tomato paste and stir before adding the tinned tomatoes. Simmer for five minutes.

IMG_3653Add the meatballs. Bring to the boil; stir, cover and simmer for 25 minutes, until the meatballs are cooked through. Uncover, and cook a further five minutes.

Serve over cooked basmati rice and garnish with fresh coriander leaves.

IMG_3658~~~~~~~~~
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2 thoughts on “Lamb Kofta Curry

  1. Urghh – just tried linking in, but it wont let me – says my web address has already been linked in once and can’t be done again (which is total bollucks)! Sorry – maybe next week :-(!

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