I've spoken before about my love for hot, spicy food and this lamb kofta is one of my favourite midweek curries.
The kofta mixture is very versatile - make small meatballs, shallow fry them in oil and serve with chutney or a yoghurt dip as an appetiser, mould them on to skewers and char-grill and serve as a starter or cook them in this curry sauce for a more substantial meal.
I always make this quantity and then freeze any surplus meatballs and sauce separately, ready for a quick home made meal when I don't feel like going to too much trouble.
When served with the curry sauce, they are quite spicy but it is easy enough to tone down the chilli if you prefer.
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
- 1 small onion, roughly chopped
- 5 cm piece of ginger
- 2 garlic cloves
- 2 green chillies, seeds removed
- 15 g coriander (cilantro) leaves
- 2 tblsps plain yoghurt
- 500 g minced lamb
- 2½ tsps ground cumin
- 1½ tsps ground coriander
- 2 tsps garam masala
- ¼ tsp chilli powder
- 2½ tsps salt
- ½ tsp black pepper
- For the sauce
- 3 tblsp ghee or sunflower oil
- 2 medium onions, roughly chopped
- 10 cm piece of ginger
- 4 garlic cloves, finely chopped
- ½ tsp chilli powder
- 3 tsp garam masala
- ¼ tsp asafoetida
- 4 ripe tomatoes roughly chopped
- 1 tblsp tomato puree
- 500 ml lamb stock
- 1 cinnamon stick
- 4 curry leaves
- 200 ml water
- To make the kofta, blend the onion, ginger, garlic, green chillies and the coriander leaves together in a food processor until they form a paste.
- Put the lamb mince in a bowl, add the paste, yoghurt, spices, salt & pepper and mix well with your hands until thoroughly combined.
- Cover and put in the freezer to rest while you make the sauce. (You just want it super chilled - not frozen).
- To make the sauce, heat the ghee in a large saucepan and gently fry the onions, garlic and ginger until softened and lightly browned.
- Add the chilli powder, garam masala, and asafoetida and stir well.
- Add the chopped tomatoes and cook for a couple of minutes to release some of the juice.
- Add the stock and tomato puree and season with black pepper.
- Add the cinnamon stick and curry leaves and bring to a simmer.
- Partially cover with a lid and cook for 20 mins, stirring occasionally.
- Remove the sauce from the heat and discard the cinnamon and curry leaves.
- Blend the sauce until as smooth as possible.
- Return to the heat, add 200 ml water and bring back to a simmer.
- Remove meat mixture from the freezer.
- Using wet hands, shape the mixture into meatballs about the size of a walnut. you should get between 25 and 30.
- Drop all the meatballs gently into the sauce mixture and return to a simmer.
- Cook, uncovered for a further 30 mins, stirring regularly.
- Serve the meatballs with rice and topped with yoghurt and fresh coriander leaves
Written by Angela Darroch
The sauce is adapted from BBC Food