Kofta curry
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Skip to ingredients
- 1 onionroughly chopped
- 2 cloves garlic
- a thumb-sized piece gingerroughly chopped
- 2 tsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 240g basmati rice
- 400g tin chopped tomatoes
- ½ lemonjuiced
- ½ a small bunch corianderleaves picked
KOFTAS
- 500g lean lamb mince
- 2 tsp cumin seedstoasted and ground
- 1 tsp garam masala
- ½ a small bunch corianderstalks finely chopped
Nutrition: per serving
- kcal499low
- fat15.9g
- saturates5.5g
- carbs55.6g
- sugars6.2g
- fibre2.9g
- protein31.9ghigh
- salt0.2glow
Method
step 1
Tip the kofta ingredients into a bowl with some seasoning, mix well, then form into 16 balls. Chill for 30 minutes.
step 2
Put the onion, garlic and ginger into a blender or small food processor and whizz until completely smooth.
step 3
Heat the vegetable oil in a large, deep frying pan, fry the kofta all over until caramelised, then scoop out onto a plate. Tip the onion mixture into the pan with some seasoning and cook very gently for 10 minutes, adding a little water if it begins to stick. Add the spices to the pan and cook for 2 minutes.
step 4
Put the rice into a pan with 480ml of water and a pinch of salt. Bring to the boil for 1 minute then put on a tight-fitting lid, simmer for 9 minutes and allow to steam off the heat for 10 minutes.
step 5
Tip the chopped tomatoes into the blender (no need to wash after blending the onions), whizz until smooth, then tip into the pan with 200ml of water.
step 6
Add the koftas to the pan, with any resting juices, and simmer, turning once, for 15 minutes. Season and add the lemon juice and coriander, then serve with the rice.
