Lamb-kofta-curry

Lamb kofta curry

  • Serves 4
  • Ready in 45 minutes
  • Easy
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.

Nutritional info per serving

  • Calories320kcals
  • Fat24.3g (15g saturated)
  • Protein20.2g
  • Carbohydrates6.7g (4.7g sugars)
  • Fibre4g
  • Salt0.3g

5 / 5 rating (1 vote)

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INGREDIENTS

For the meatballs

  • 1 tbsp fennel seeds
  • 2 garlic cloves
  • 3cm fresh ginger
  • 1-2 green chillies
  • 1 shallot
  • 4 tbsp desiccated coconut
  • 350g lamb mince 

For the curry sauce

  • 1 shallot, chopped
  • 1 tsp grated fresh ginger
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 400g tin chopped tomatoes
  • 1 tbsp natural yogurt
  • Lime wedges to serve

METHOD

  1. Toast the fennel seeds in a dry pan until fragrant. Whizz garlic cloves, ginger, chillies and shallot to a paste in a mini processor, then mix with the toasted fennel, coconut and lamb mince. Season and roll into 20 balls, then chill.
  2. In a little oil, fry the shallot, fresh ginger, 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. Drizzle over the natural yogurt and serve with lime wedges, steamed rice and extra yogurt. 

From December 2013

Main Ingredients:

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