Fragrant Lamb Kofta Curry Recipes

Steps:

• Combine lamb, chopped onion, garlic and eggs.
• Make small balls.
• Heat oil in a pan and sauté the sliced onions.
• Add the tomatoes and ginger and sauté till liquid evaporates.
• Add turmeric powder, coriander powder, cinnamon powder, pepper powder and chili powder and sauté.
• Add the vinegar and water and bring to boil.
• Gently put the lamb balls into this.
• Cover and simmer for 20 minutes.
• Then stir in curd, milk and peas and cook for 10 more mins.

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
• To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
• Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.