Luscious Lamb Kofta Curry
The weather is miserable, Christmas is long gone and, if I'm honest, I just want it to be summer now! With that in mind, I tried to bring a bit of sunshine into my life this weekend by making this gorgeous lamb curry...
The sauce is unctuous and thick, flavoured with tomato as well as garlic, ginger and curry spices. The lamb koftas (like meatballs only sausage-shaped) also have garlic and ginger in them but there's toasted fennel seeds and desiccated coconut too to add not only flavour but texture as well. Finally, the dish is topped with yoghurt for luxury and cooling properties and a good squeeze of lime for freshness and tang.
Luscious Lamb Kofta Curry
Serves 4
For the koftas:
1 tbsp fennel seeds
2 garlic cloves, chopped
3cm fresh ginger, chopped
2 chillies, sliced
1 shallot or small red onion
4 tbsp desiccated coconut
375g lamb mince
For the curry sauce:
1 shallot or small red onion, chopped
1 tsp grated fresh ginger
2 garlic cloves, grated
pinch chilli flakes (optional)
1 tbsp garam masala
1 tsp ground turmeric
400g tin chopped tomatoes
1 tbsp natural yoguhrt
Lime wedges to serve
Toast the fennel seeds in a dry pan until fragrant. Whizz garlic cloves, ginger, chillies and shallot to a paste in a food processor, then mix with the toasted fennel, coconut and lamb mince. Season and roll into 20 sausage-shaped balls, then chill.
In a little oil, fry the shallot, fresh ginger, garlic, chilli flakes (if using), 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 and leave to bubble and reduce for 15-20 minutes, until the sauce has thickened. Drizzle over the natural yogurt and serve with lime wedges and steamed rice.
The sauce is unctuous and thick, flavoured with tomato as well as garlic, ginger and curry spices. The lamb koftas (like meatballs only sausage-shaped) also have garlic and ginger in them but there's toasted fennel seeds and desiccated coconut too to add not only flavour but texture as well. Finally, the dish is topped with yoghurt for luxury and cooling properties and a good squeeze of lime for freshness and tang.
Luscious Lamb Kofta Curry
Serves 4For the koftas:
1 tbsp fennel seeds
2 garlic cloves, chopped
3cm fresh ginger, chopped
2 chillies, sliced
1 shallot or small red onion
4 tbsp desiccated coconut
375g lamb mince
For the curry sauce:
1 shallot or small red onion, chopped
1 tsp grated fresh ginger
2 garlic cloves, grated
pinch chilli flakes (optional)
1 tbsp garam masala
1 tsp ground turmeric
400g tin chopped tomatoes
1 tbsp natural yoguhrt
Lime wedges to serve
Toast the fennel seeds in a dry pan until fragrant. Whizz garlic cloves, ginger, chillies and shallot to a paste in a food processor, then mix with the toasted fennel, coconut and lamb mince. Season and roll into 20 sausage-shaped balls, then chill.
In a little oil, fry the shallot, fresh ginger, garlic, chilli flakes (if using), 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 and leave to bubble and reduce for 15-20 minutes, until the sauce has thickened. Drizzle over the natural yogurt and serve with lime wedges and steamed rice.
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