Kofta Curry - the Yorkshire Way

"Pakistani / Indian-style spicy minced lamb meatball curry"
 
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Ready In:
1hr 20mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • 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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