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 :)
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 :)
No comments:
Post a Comment