Kofta Curry - the Yorkshire Way Recipe #367897
Pakistani / Indian-style spicy minced lamb meatball curry
by hoptonboy
1½ hours | 15 min prep
SERVES 4
- 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
- Get a heavy based large saucepan and melt the ghee.
- 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.
- Add all the powders and spices, except the vegetable stock cubes, and then stir and fry for another 1-2 minutes.
- Add the tomatoes and then the potatoes, and allow to simmer for 5 minutes.
- Add the Koftas, along with the bay leaves and 250ml of boiling water, containing the 2 stock cubes.
- Leave to simmer with a lid on the pan, until the potatoes are cooked - I'd recommend approx 45-60 minutes.
- Remove from heat and add the 2 tablespoons of natural yoghurt.
- Serve with Roti or Chapatti, and a glass of strong red wine.
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5 stars