Kofta Balls in a Spicy Sauce

Submitted by Brian Holley

"This is a popular dish in Indian homes, easy to cook. A basic dish that costs very little to make. Just half a pound of meat makes this an economical dish."

 

• Ready In: 35mins
• Ingredients: 20
• Serves: 4-6

ingredients

• 8 ounces lean lamb, minced
• 2 teaspoons white poppy seeds
• 1 medium onion, chopped
• 1 teaspoon ginger, pulp
• 1 teaspoon garlic, pulp
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 1⁄2 teaspoons ground coriander
• 2 tablespoons fresh coriander leaves
• 1 egg
• 3 ounces plain yogurt
• 2 tablespoons tomato puree
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ginger, pulp
• 1 teaspoon garlic, pulp
• 1 teaspoon garam masala
• 2 teaspoons oil
• 1 cinnamon stick, broken up
• 14 ounces water

directions

1. In a blender put the minced lamb with the poppy seeds, onion, ginger pulp, garlic pulp, salt, chili powder, ground coriander, and half of the fresh coriander. Blend for two minutes.
2. Add the egg to the mixture, stir well and set aside for 1 hour to allow the flavour to ameliorate.
3. In the meantime make the sauce.
4. Whisk together the yogurt, tomato puree, chili powder, salt, ginger pulp, garlic pulp and the garam masala.
5. Heat the oil in a wok and add the cinnamon, fry for 1 minute Add the sauce, reduce the heat and cook 2 minutes, turn off the heat.
6. Using your hands form the meat into small meatballs.
7. Return the wok to the heat and add the water stir well and bring to a simmer.
8. Add the meatballs to the wok, put the remaining fresh coriander on top of the meatballs, stir, cover with a lid and cook for 10 minutes stirring to cover each meatball with the sauce.
9. Serve hot with plain boiled rice for a supper dish or as part of a great curry.