Beef Easy Main Indian

Lamb kofta

Name: Lamb kofta
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 4
Cuisine: /indian
Ingredients: 5 tablespoons olive oil; 4 onions, peeled, very finely chopped; 3 garlic cloves, crushed; 2 tablespoons medium Malay curry powder*; 1 tablespoon garam masala; 1 teaspoon chilli powder; 1 tablespoon tomato puree*; 425g can diced tomatoes; 800ml lamb stock or beef stock; 200ml coconut cream; 1 cinnamon stick; 8 cardamom pods, lightly crushed; 700g lamb mince; 2 tablespoons each chopped fresh coriander; 2 tablespoons chopped fresh mint; 1 egg; 1/2 lemon or lime, juiced; Turmeric rice*, to serve

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Malay curry powder gives theses lamb kofta an extra spicy zing.

5 tablespoons olive oil
4 onions, peeled, very finely chopped
3 garlic cloves, crushed
2 tablespoons medium Malay curry powder*
1 tablespoon garam masala
1 teaspoon chilli powder
1 tablespoon tomato puree*
425g can diced tomatoes
800ml lamb stock or beef stock
200ml coconut cream
1 cinnamon stick
8 cardamom pods, lightly crushed
700g lamb mince
2 tablespoons each chopped fresh coriander
2 tablespoons chopped fresh mint
1 egg
1/2 lemon or lime, juiced
Turmeric rice*, to serve

Method

1.

Heat the oil in a large frying pan, add the onion and cook over medium heat, stirring, for 2-3 minutes until lightly golden. Add the garlic, curry powder, garam masala and chilli powder. Cook, stirring, for 1-2 minutes to release the flavours. Transfer half the mixture to a plate and set aside to cool.
2.

Add the tomato puree and diced tomato to remaining onion mixture in the pan. Cook, stirring, for 2 minutes then add stock, coconut cream, cinnamon and cardamom. Stir to combine. Bring to the boil then turn off the heat, cover and set aside.
3.

Combine cooled onion mixture with lamb mince, fresh herbs and egg in a large bowl. Season with salt and pepper. Mix well, then roll into about 30 walnut-sized balls. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes.
4.

Return sauce to stove over medium heat and bring to a simmer. Gently add kofta balls to the sauce and cook, stirring occasionally (being careful not to break up the balls), over very low heat for 1 hour. Add lemon juice, garnish with chopped mint just before serving with rice.