Boonthi Raita
Yoghurt with Gram Flour Balls
- mild
- 17.8KViews:
Kofta
- 400g mince lamb
- 2 tbsp oil
- 1 tsp salt
- 1 tsp cumin seeds, crushed
- 1 tsp chilli powder
- 2 tsp garam masala
Masala Sauce
- 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
Method
- 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.
- Rub a little oil on to your hands to stop the mixture sticking to your hands.
- 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.
- Repeat with the rest of the mixture.
- Heat the oil in a frying pan. Carefully fry the meatballs (kofta) in batches so they brown and crisp up all over.
- Remove the kofta using a slotted spoon and set them on some kitchen paper to drain.
- 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.
- Reduce the heat and add the ginger and chopped chilli, stir and add the tomatoes, salt, turmeric, fenugreek and chilli powder.
- Stir together and leave to cook gently so the onions and tomatoes melt together with the spices creating a wonderfully thick aromatic paste.
- 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.
- Throw in the garam masala and corinander before serving.
Chris Ogilvie
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