Lamb Kofta Curry
Posted on in Asian, Beef, Lamb & Pork, RecipesIf you’re a little bored of chicken give this Lamb Kofta curry a go! This recipe will serve 2 people but if you want more just double up on the quantities. I serve this curry with naan bread, mint raita and a fresh chopped salad
You will need:
For the Koftas
250g Lamb Mince
1 Banana Shallot
1 tbs Chopped Coriander
1 heaped tsp Curry Powder
1 Chopped Red Chilli
1 Egg
1 Garlic Clove (crushed)
Good pinch of salt and pepper.
For the sauce:
3 Banana shallots finely diced
1 Inch of Ginger (grated)
2 cloves of garlic (crushed)
2 Dry Kashmiri Chillies
1/2 tsp Whole Cumin
1/2 tsp white mustard seeds
3 Fresh tomatoes chopped
1 tbs Chopped coriander stalks
400ml Water
3 heaped tsp of Curry Powder
4 tbs Passata
Salt and Pepper
Fresh coriander to dress.
3 tbs Crème Fraiche.
- Combine all the ingredients for the Koftas in a bowl and then with your hands mix thoroughly so you have a smooth consistency. Cover then set aside in the fridge while you prepare the curry.
- In a frying pan add a little oil then on a medium heat add in the cumin, dried chilli and mustard seeds. Fry until the mustard seeds begin to pop then add in the onions for a few minutes until soft but not brown. Add in the ginger and garlic then the fresh chillies and coriander stalks. Cook for a couple of minutes then add in your curry powder, salt and pepper.
- The powder will take up any moisture but continue to fry for a minute before adding in the tomatoes and passata. Cook for a further minute then add the water.
- Gently simmer the curry for 15 minutes while you prepare the koftas.
- Take the mixture and divide in to balls about the size of a golf ball then form in to torpedo shapes.
- Fry the koftas in a little oil until golden on all sides. They wont be cooked all the way through but will finish in the sauce.
- Place the koftas on a little kitchen paper to get rid of any excess oil.
- Stir in the crème fraiche then add in your koftas. Simmer gently for another 20 minutes to the koftas cook and the sauce reduces slightly.
For the raita:
300ml Greek Yoghurt
1/4 cucumber finely diced and seeds removed.
1 heaped tbs fresh chopped mint
Juice of 1/2 lemon
Pinch of salt
- Combine in a bowl then cover and refrigerate until needed.
For the chopped salad:
1/2 Cucumber diced and de-seeded
1/2 red onion finely diced
2 tomatoes finely diced
Fresh chopped coriander
Pinch of salt
Serve the curry with some warm naan breads.
Enjoy!