Onion bhaji

Judy - you won't believe it, 2 posts in one day!

To go with the kofta curry, I made these onion bhajis, which I found on the Cook & The Chef site http://www.abc.net.au/tv/cookandchef/txt/s2271435.htm - I was a big fan of this series.

The bhajis were served with a mint chutney - fresh mint, yoghurt, lemon juice and crushed garlic.

4 onions sliced
75 g besan (chickpea) flour
150ml plain yoghurt
1 tbs lemon juice
1 tsp garam masala
1 tsp ground cumin
Pinch chilli powder
1/2 tsp tumeric powder
1/2 tsp ajawain seeds (I left these out)
salt
1/2 bunch chopped coriander leaf (I used dried)
1 green chilli chopped
Vegetable oil for deep frying

Put gram flour in large bowl and add yoghurt and stir until smooth runny batter (I thinned with a little milk). Add spices and salt and leave in warm place for a couple of hours. Add onion, lemon juice, chilli and coriander.
Heat oil in a wok or large pan.
Slip spoonfuls of mix into 170 degree oil and cook turning until golden. Drain and serve.

Lamb kofta curry

Hi there

Well, is been a while but I made this curry for a curry party and it was delicious! I love it when I can use an array of spices that I have in my pantry and herbs from my herb garden, and there were no hard to get ingredients either.  Despite having several spice and curry cookbooks, including a ripper by Madhur Jaffry, I found the following on the internet at http://www.exclusivelyfood.com.au/2011/06/lamb-kofta-curry-recipe.html

I also made some fabulous onion bhajis that were a hit - more on that later.

Kofta
500g lamb mince
1 medium onion grated (discard the juice)
1 large garlic clove grated
10g piece fresh ginger grated
1 long red chilli finely chopped
1 egg
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried chillie flakes (I used cayenne powder)
1/2 tsp salt

Curry sauce
2 medium ripe tomatoes skinned and finely diced
1 medium onion finely chopped
2 cloves garlic finely chopped
10g piece fresh ginger finely chopped
1 long red chilli chopped
2 tbs vegetable oil
5 cloves
5 cardamon pods crushed
1tbs tomato paste
1/2 tsp tumeric
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp mild paprika
1 tsp garam masala
1/2 tsp salt
1/4 cup water
1/2 cup natural yoghurt


Kofta - combine all ingredients in bowl and using your hands to mix until well combined. With wet fingers form mince into slightly smaller than golfball sized balls. Place on a tray, cover and refridgerate while preparing the sauce.

Sauce - In a heavy based frying pan (big enough to have kofta in single layer), add oil on medium heat. Add onion, garlic, ginger, chilli and cloves and cardamom to the pan and cook, stirring often until the onion has softened (about 10 mins).
Add the tomato past, tumeric, coriander, cumin, paprika, garam masala and salt and cook, stirring constantly for about 30 secs.
Add tomatoes and stir to combine.
Stir in the water and yoghurt and bring to a simmer.
Place kofta in a single layer  in the sauce.
Return sauce to a simmer and simmer uncovered. After 15 mins or so, gently turn the kofta using tongs. Shake the pan (don't stir) a couple of times during cooking to prevent kofta sticking. Cook for 40 mins! Voila :)