Lamb Kofta Curry


These delicious little koftas can be eaten on their own in a pitta, drizzled with Mint and Coriander Raita but they are so delicious in a curry with our gently spiced tomato sauce.

Serves 4
1 small onion, finely chopped
4cm piece of ginger, grated
3 garlic cloves, crushed
A handful of fresh coriander or mint leaves
3 teaspoons of either the Korma Spice, Bhuna Spice or Goan Spice
500g minced lamb
Salt and pepper

 

For the sauce:
1 tablespoon of  oil
1 onion, finely chopped
2 garlic cloves, crushed
1 400ml tin of chopped tomatoes
2/3 teaspoons of either Goan Spice (hot), Bhuna Spice (medium)  or Korma Spice (mild)
1 teaspoon soft brown sugar
300ml single cream
Salt, to taste
Coriander, to garnish

Whizz up the onion, ginger, garlic and coriander or mint into a paste (or finely chop / grate).  Mix with the lamb and knead thoroughly.  Season with your choice of spices and salt and pepper and mix well.  Put the mixture in the fridge for 1-2 hours to firm up and develop the flavours.

Meanwhile, make the sauce.

Heat the oil and cook the onion and garlic until soft, then add the tomatoes and cook these down until the paste is thick.  Add the spices and sugar and cook for about a minute.  Stir in the cream and add salt as required.   

Once you are ready to make the koftas, remove from the fridge and with wet hands, form the mix into golf ball size koftas and thread onto a skewer. Lightly oil the BBQ or grill and cook for around 5-7 minutes, turning frequently.

Once cooked, simply put the koftas into the sauce, check the seasoning and garnish with coriander.  Serve with flatbreads or rice.

Recipe notes: you can also use the sauce over cooked chicken or roasted vegetables to make a delicious curry.  Make a double batch of both the kofta mix and sauce and freeze for an easy mid-week meal.