Lamb Kofta Curry

A pretty darn good curry. Freezes fantastically for those back-up lazy-day meals.

Lamb Kofta Curry
Adapted from the Exclusively Food recipe
Serves 4

Ingredients
Kofta
500g lamb mince
1 medium (about 170g) onion
1 large (about 5g) garlic clove
10g piece fresh ginger (about 4cm long by 2cm diameter)
1 egg
1/2 tsp ground cumin seeds
1/2 tsp ground coriander seeds
1/2 tsp dried hot chilli flakes
1/2 tsp fine table salt

Curry Sauce
280g (about 2 medium) very ripe tomatoes
1 medium (about 170g) onion
1 large (about 5g) garlic clove
10g piece fresh ginger (about 4cm long by 2cm diameter)
1 (about 12g) long red chilli
40ml (2 tbsp) oil (I used canola, original used peanut)
5 cloves
5 cardamom pods, lightly crushed to release seeds
24g (1 tbsp) tomato paste
1/2 tsp ground turmeric
1 1/2 tsp (4g) ground coriander seeds
1 1/2 tsp (4g) ground cumin seeds
1 tsp (3g) mild paprika
1 tsp (2g) garam masala
Salt, to taste (we use 1/2 teaspoon fine table salt)
62ml (1/4 C) water
135g (1/2 C) natural yoghurt

Method
Kofta

1. Place mince in a large bowl.

2. Peel the onion and grate onto a plate or chopping board. Pick up the grated onion, leaving the excess juice behind (discard juice), and add onion to the mince.

3. Peel and crush garlic. Peel and grate ginger. Add garlic, ginger, egg, cumin, coriander, chilli flakes and salt to the bowl with the mince.

4. Using your hand, mix until well combined.

5. Wet your fingers with water and form mince into 20 even sized balls.

6. Place kofta on a plate or tray and cover with plastic wrap. Refrigerate while preparing the sauce.

Curry Sauce

1. Finely chop the tomatoes and set aside.

2. Peel and finely chop onion. Peel and crush garlic. Peel and finely grate ginger. Finely chop the chilli.

3. Add oil to a large heavy-based frying pan or large saucepan with a base diameter of at least 22cm (so the kofta will be in a single layer while cooking) and heat over medium-low heat.

4. Add onion, garlic, ginger, chilli, cloves and cardamom pods to the pan. Cook, stirring often, until the onion has softened (about 10 minutes).


5. Add the tomato paste, turmeric, coriander, cumin, paprika, garam masala and salt and cook, stirring constantly, for about 30 seconds.


6. Add tomatoes and stir to combine. Stir in the water and yoghurt and bring to a simmer.

7. Place the kofta in a single layer in the sauce. Return sauce to a simmer and simmer uncovered. After about 15 minutes, gently turn kofta using two forks or a pair of tongs. Shake the pan (don't stir as this may break up the kofta) a couple of times during cooking to prevent the kofta sticking to the bottom of the pan. Cook for about 40 minutes, until the kofta are cooked through (if you are unsure, check by breaking one apart).

8. Remove the cloves and cardamom pods from the sauce. Serve the kofta curry with naan and rice (or whatever else you like eg steamed veggies).
 
9. Store in the refrigerator in an airtight container. Suitable to freeze.    
 

Another typical breakfast: boysenberry yoghurt, mango, strawberries, blueberries, oats + oat bran :)