Lamb Kofta Curry
Serves: 6
Ingredients
To make Lamb Kofta Curry, you'll need:
FOR THE KOFTE - 500g lamb mince
- 1 large onion, peeled, finely chopped
- 2 tsp. green chillis
- 2 tsp. ginger, peeled and finely chopped
- 2 tsp. garlic, peeled and finely chopped
- 2 tsp. garam masala
- 2 tbsp. coriander, finely chopped
FOR THE KOFTA SAUCE - 400g tinned tomatoes, finely chopped
- 2 tbsp. vegetable oil
- 2 medium onions, peeled and finely chopped
- 2 tsp. garlic, peeled and finely chopped
- 2 tsp. ginger, peeled and finely chopped
- 1 tbsp. tomato purée
- 2 tsp. garam masala
- 1 tsp. turmeric
- 3 bay leaves
- 150 ml boiling water
Method
- Whizz the onion, chillies, ginger, garlic, garam masala and coriander in a food processor and season well.
- Then place in a bowl.
- Pop in the lamb mince, mix thoroughly and leave in the fridge for at least an hour.
- For the sauce, heat the oil in a medium size saucepan and cook the onions on a medium heat for 5 minutes until they are golden in colour.
- Mix in the ginger and garlic and cook for another 2 minutes.
- Add the tomatoes and tomato purée, chillies, turmeric and garam masala.
- Finally add the boiling water and bay leaves.
- Lower the heat and simmer for 8 minutes until reduced.
- Take the meatball mixture out of the fridge and shape into 24 balls.
- In a large saucepan, submerge the meatballs in the sauce for around 20 minutes until they are cooked through.
- Add some more water if the sauce is too thick.
- Remove the bay leaves and garnish with coriander before serving.
Nutritional Facts (Per Serving)
Calories 279 | Total fat 19.2g | Saturated Fat 7.6g | Carbohydrates 9.8g | Fibre 2.4g | Protein 15.7g
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