400g mince lamb
2 tbsp oil
1 tsp salt
1 tsp cumin seeds, crushed
1 tsp chilli powder
2 tsp garam masala
1 tbsp oil
1 large onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tsp ginger, grated (3-4cm)
1 tsp salt
1 tsp turmeric
1 tsp dried fenugreek leaves
1 chilli, chopped
½ tsp chilli powder
200g or ½ tin of plum tomatoes
1 tsp garam masala
Handful fresh coriander, finely chopped
1] In a large mixing bowl add the mince lamb, salt, cumin, chilli powder, garam masala, and mix using your hands to ensure the spices are evenly distributed.
2] Rub a little oil on to your hands to stop the mixture sticking to your hands.
3] Take a small amount of the meat and roll in your palms to make a meatball. Ensure it is smooth all over and set to one side.
4] Heat the oil in a frying pan. Carefully fry the meatballs (kofta) in batches so they brown and crisp up all over.
5] Remove the kofta using a slotted spoon and set them on some kitchen paper to drain.
6] Heat the oil in a pan and stir in the onions and garlic and gently cook down until the onions turn a dark golden brown colour.
7] Reduce the heat and add the ginger and chopped chilli, stir and add the tomatoes, salt, turmeric, fenugreek and chilli powder.
8] Stir together and leave to cook gently so the onions and tomatoes melt together with the spices creating a wonderfully thick aromatic paste.
9] Add the kofta to the pan and coat with the sauce for a few minutes. Add enough boiling water to get the consistency of sauce you want. Bring it all to the boil and turn the heat off. Leave the kofta to absorb the juices from the sauce for 5-10 minutes.
10] Throw in the garam masala and corinander before serving.
Thursday, September 01, 2016
900g Lamb - trimmed and cubed
2 Onions, roughly chopped
3 Garlic Cloves, peeled and crushed
2 Green Chillies, finely chopped
1 tbsp grated Fresh Ginger
1 tbsp Ground Turmeric
1½ tbsp Garam Masala
1½ tbsp Ground Cumin
1 tbsp Chilli Powder
1 tbsp Plain Flour
6 large Tomatoes, roughly chopped
1 tin of Coconut Milk
600ml Chicken Stock
250g baby Spinach leaves (or a couple of lumps of frozen)
200g Plain yoghurt
Heat a large saucepan and add one tablespoon of the Vegetable Oil and then the Lamb. Cook over a high heat for 3-4 minutes, or until the Lamb is golden-brown all over, then remove and set aside.
Reduce the heat and add the remaining tablespoon of Vegetable Oil. Add the Onions, Garlic, Chillies and Ginger and fry for 2-3 minutes, until golden and softened.
Add the Turmeric, Garam Masala, Cumin and Chilli Powder and fry, stirring well, for one minute.
Add the Flour and stir for a further minute.
Add the Tomatoes and Coconut Milk and heat to bring to a simmer.
Add the Lamb and enough Chicken Stock to just cover the Lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the Lamb is tender and cooked through.
Skim off any excess fat from the surface of the sauce, then add the Spinach. Cook for 1-2 minutes, until the spinach has wilted.
Add the Yoghurt, season with salt and freshly ground black pepper and stir well.