I’ve spoken before about my love for hot, spicy food and this lamb kofta curry 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 homemade 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.
- 1 small onion, roughly chopped
- 5 cm piece of ginger
- 2 garlic cloves
- 2 green chillies, seeds removed
- 15 g coriander (cilantro) leaves
- 500 g minced lamb
- 2 tblsp plain yoghurt
- 2½ tsp ground cumin
- 1½ tsp ground coriander
- 2 tsp garam masala
- ¼ tsp chilli powder
- 2½ tsp salt
- ½ tsp black pepper
- 3 tblsp ghee or sunflower oil
- 2 medium onions, roughly chopped
- 4 garlic cloves, finely chopped
- 10 cm piece of ginger
- ½ tsp chilli powder
- 3 tsp garam masala
- ¼ tsp asafoetida
- 4 ripe tomatoes roughly chopped
- 500 ml lamb stock
- 1 tblsp tomato puree
- 1 cinnamon stick
- 4 curry leaves
- 200 ml water
- Blend the onion, ginger, garlic, green chillies and the coriander leaves together in a food processor until they form a paste.
- Put the minced lamb in a bowl, add the paste, yoghurt, remaining spices, salt and 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).
- 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, tomato puree, cinnamon stick, curry leaves and season with black pepper.
- Bring to a simmer, partially cover with a lid and cook for 20 minutes, stirring occasionally.
- Remove the sauce from the heat and discard the cinnamon stick and curry leaves.
- Blend the sauce until as smooth as possible.
- Return to the heat, add the 200 ml water and bring back to a simmer.
- Remove the 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 minutes, stirring regularly.
- Serve the meatballs with rice and top with yoghurt and fresh coriander leaves.