zoom Lamb kofta curry

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    Lamb kofta curry

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    Lamb kofta curry

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    2 tbsp coriander seeds
    ½ tbsp cumin seeds
    2 tsp garam masala
    2 tsp ground turmeric
    Small pinch medium chilli powder
    25g clarified butter or 2 tbsp groundnut oil
    1 large onion, finely chopped
    2 garlic cloves, crushed
    Thumb-sized piece ginger, grated
    ½ x 400g can Cirio Chopped Tomatoes
    250ml fresh chicken stock
    160ml tin essential Waitrose Coconut Cream Natural yogurt to serve
    1 green chilli, sliced, to serve

    500g pack essential Waitrose New Zealand Lamb Mince
    28g pack fresh coriander, plus extra to serve
    1 tbsp essential Waitrose Free Range egg, beaten


    1. Toast the coriander and cumin in a dry pan until fragrant, then grind in a pestle and mortar until very fine. Mix with the garam masala, turmeric and chilli powder, and set aside.

    2. Heat half the clarified butter in a pan, and fry the onion for 15 minutes over a gentle heat until soft and lightly golden. Stir in the garlic, ginger and spice mix, then fry for a further 3 minutes.

    3. Add the tomatoes and stock and simmer gently for 15 minutes until reduced by half. Using a blender or food processor, blend until smooth and stir in the coconut cream.

    4. Meanwhile, make the koftas. In a large bowl, season the mince, then mix in the fresh coriander and egg. Shape into 32 ping pong-sized balls and set aside on a tray.

    5. Heat the remaining clarified butter in a wide frying pan over a medium-high heat. Fry the koftas until browned all over then place into the simmering sauce.

    6. Cook for a further 5 minutes. Garnish with a drizzle of yogurt, coriander leaves and green chilli, if desired.

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