Lamb & Coconut Kofta Curry

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screenshot_2016-09-29-19-56-54-11 30/09/2016

A fragrant lamb kofta curry recipe that won’t need hours on the stove. Make it as mild or spicy as you like by adjusting the amount of chillies in the recipe. Sadly, my lack of photography and presentation skills does not do this justice but the taste is beautifully fragrant, aromatic and deep.

Serves 4

Ingredients:

For the meatballs:

  • 1 Tbsp fennel seeds
  • 1 Tbsp coriander seeds
  • A few sprigs fresh mint, finel chopped
  • 2 garlic cloves, grated
  • 3cm fresh ginger, grated
  • 1-2 green chillies, finely chopped
  • 1 onion, finely chopped
  • 4 tbsp desiccated coconut
  • 400g lamb mince

For the curry sauce:

  • 1 onion, chopped
  • 1 tsp grated fresh ginger
  • 2 garlic cloves, grated
  • 1 Tbsp garam masala
  • 1 tsp ground turmeric
  • 400g tin cherry tomatoes
  • 3 Tbsps natural coconut yogurt
  • Fresh coriander, to serve
  • Lime wedges to serve

Method:

  1. Toast the fennel seeds and coriander seeds in a dry pan until fragrant. Grind in a pestle and mortar then add to a bowl with all the other meatball ingredients. Mix all the meatball ingredients together with your hands. Season and roll into balls then chill until needed.
  2. In a little oil, fry the onion, fresh ginger, garlic, garam masala and ground turmeric for 5 minutes. Stir in the tin of tomatoes and a splash of water and simmer for 5 minutes. Add the meatballs, cover and simmer for 15 minutes. Stir through the natural coconut yogurt and serve with coriander, lime wedges, steamed rice and extra yogurt.

 

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