KOFTA CURRY
SERVES: 6 – 8
For the Sauce:
Ingredients
2 Onions
1 Green Chilli – if you like a spicier curry add more chillies
2 Garlic Cloves – see notes
Piece of fresh ginger 5cm x 2cm (thumbsize) – see notes
1½ Tsp Cumin
1½ Tsp Coriander
1½ Tsp Turmeric
1½ Tsp Garam Masala
2 x 400g tins chopped tomatoes.
1½ Tsp of sugar
300ml of water
Handful of Chopped Coriander Leaves
Salt to taste
Method
1. Roughly chop the onions, ginger, garlic & chilli – put into a blender with 50ml of cold water and blend until you have a smooth paste.
2. Heat a little oil in a pan, add the paste & cook until reduced down & starts to brown – (10 – 12 minutes)
3. Add all the spices, mix into the paste & cook for a further 2 minutes
4. Add the tomatoes & water (pour a little of the water into the tins first to ensure you have all the tomatoes out)
5. Add the sugar
6. Put the lid on & cook for 10 minutes – stir occasionally
Notes:
• I use Taj frozen cubes of ginger & garlic – so convenient & no mess! Just add one cube to the pan when you add the paste (made without the ginger & garlic)
• You should always add sugar to the pan if you are using tomatoes in the recipe to counteract the acidity
For the Meatballs:
Ingredients
475g Lamb Mince
1 small onion – finely chopped
1 Teaspoon Garlic Puree
1.5 Teaspoon Dried Mint
¾ Ground Cumin
¾ Teaspoon Ground Coriander
¼ Teaspoon Chilli Powder
¼ Teaspoon Cinnamon
Breadcrumbs made with 2 slices of bread, crusts removed
1 Egg Yolk
Salt & Pepper
Method for the Meatballs:
1. Place all the ingredients into a large bowl & mix well until all combined – I find the easiest way to do this is by using your hand
2. Roll into walnut size meatballs between your palms – should make around 20 – 25 meatballs – you can freeze the meatballs at this point for future use.
3. Add a little rapeseed oil to a fry pan, add the meatballs & brown all over – cook for 10 minutes
4. Add the meatballs to the curry sauce & simmer for 20 minutes
5. Add the chopped coriander & stir through
Serve with Naan Bread
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