|
Ingredients
|
Quantity
|
|
For
the koftas:
|
|
|
Large slice white bread
|
2
|
|
Milk
|
7 fluid ounces
|
|
Lean minced lamb
|
450gms(1 lb)
|
|
Garlic cloves – peeled and coarsely chopped
|
2
|
|
Water
|
55ml (2 fl oz)
|
|
Fresh green chilli – coarsely chopped or
deseed and chopped for milder flavour
|
1
|
|
Chopped coriander leaves
|
2 tbsp
|
|
Fresh mint leaves – chopped
|
1 tbsp
|
|
Or
|
|
|
Dried or bottled mint
|
1 tbsp
|
|
Salt
|
1 tbsp or to taste
|
|
For the
sauce:
|
|
|
Cooking oil
|
5 tbsp
|
|
Medium onions – finely chopped
|
2 (225g / 8 oz)
|
|
Ginger paste
|
2 tsp
|
|
Garlic paste
|
2 tsp
|
|
Ground coriander
|
1 tbsp
|
|
Ground cumin
|
1 ½ tsp
|
|
Ground turmeric
|
½ tsp
|
|
Chilli powder
|
¼ tsp up to ½ tsp
|
|
Small can tomatoes
|
1
|
|
Warm water
|
150ml (5 fl oz)
|
|
Salt
|
½ tsp or to taste
|
|
Black cardamoms – split open the top of each
pod
|
1
|
|
Whole cloves
|
4
|
|
2” piece cinnamon stick – broken up
|
1 piece
|
|
Bay leaf – crumpled
|
2
|
|
Thick set natural yoghurt
|
2 tbsp
|
|
Ground almonds
|
2 tbsp
|
|
Chopped coriander leaves
|
1 tbsp
|
To make
the Koftas: Soak the bread in the
milk for a couple of minutes and squeeze out all the milk. Put the bread in a
food processor with the remaining ingredients for the Kofta. Blend until
smooth.
Divide the mixture into approx 24 balls, each slightly bigger than
a walnut. Rotate each ball between your palms to make neat round Koftas. Set
aside.
Heat the oil over medium heat and fry the onions until they are
just soft (about 5 minutes). Add the ginger and garlic and fry for 1 minute.
Add the coriander, cumin, turmeric and chilli powder and stir quickly.
Now add the tomatoes, one at a time, along with a little juice,
stir and fry until the spice mixture looks dry (2-3 minutes); continue the
process until all the tomatoes are used.
Now add the water, salt, cardamom, cloves, cinnamon and the bay
leaves. Stir once and add the Koftas. Bring the liquid to the boil, cover and simmer
for 5 minutes.
Beat the yoghurt with a fork until smooth, add the ground almonds
and beat again - stir GENTLY into the curry. Cover and simmer until the Koftas
are firm (about 10 minutes).
Stir the curry GENTLY and cover again and simmer for a further 10
minutes, stirring occasionally to ensure that the thickened sauce does not
stick to the bottom of the pan.
Stir in half the coriander leaves and remove from the heat. Serve garnished
with the remaining coriander leaves.
Serve with cardamom rice or Naan/Tandoori Roti. Cauliflower or
cabbage with Chick Pea Flour makes an excellent accompaniment.
Suitable for freezing. Defrost thoroughly before re-heating. To
re-heat, simmer gently in a covered pan. Add a little water (2-3 tbsp) during re-heating
to restore the gravy to its original consistency, stirring
occasionally.
