Kofta Curry - the Yorkshire Way

Ingredients

• 16 lamb, koftas (minced lamb meatballs)
• 4 tablespoons ghee
• 2 large onions, finely diced
• 10 garlic cloves, minced
• 5 green thin chili peppers, finely sliced, inc seeds (Kashmiri)
• 4 green cardamom pods
• 1 inch cubed fresh gingerroot, finely sliced
• 1/2 teaspoon coriander seed, ground
• 1 teaspoon chili powder, hot
• 1 teaspoon turmeric powder
• 1 1/2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 3 bay leaves
• 5 potatoes, diced
• 2 vegetable bouillon cubes

• 1 (440 g) can chopped plum tomatoes
• 1 teaspoon ground mace
• 2 tablespoons natural yoghurt

Directions

1. 1

   Get a heavy based large saucepan and melt the ghee.

2. 2

   Fry the onions in the ghee with the ginger until softened, then add the garlic and chopped chilies and fry for another 2-3 minutes.

3. 3

   Add all the powders and spices, except the vegetable stock cubes, and then stir and fry for another 1-2 minutes.

4. 4

   Add the tomatoes and then the potatoes, and allow to simmer for 5 minutes.

5. 5

   Add the Koftas, along with the bay leaves and 250ml of boiling water, containing the 2 stock cubes.

6. 6

   Leave to simmer with a lid on the pan, until the potatoes are cooked - I'd recommend approx 45-60 minutes.

7. 7

   Remove from heat and add the 2 tablespoons of natural yoghurt.

8. 8

   Serve with Roti or Chapatti, and a glass of strong red wine.