Kofta Curry

[ MEATBALL CURRY ]

“The word ‘kofta’ denotes ground meat in Persian. This dish is made all over India with lamb or beef mince, depending on religious preferences. I cook the meatballs in the oven because it’s healthier to oven-bake them than fry them, but they can be pan-fried and added to the sauce while it’s cooking if you like.

Serves 4 PREPARATION → 15 minutes COOKING 35 minutes

boiled rice, to serve

a handful of chopped fresh coriander leaves, to garnish

salt

For the meatballs

300g lean lamb mince

2 teaspoons ginger-garlic paste

2 fresh green chilies, finely diced

For the curry

2 tablespoons vegetable oil

2 bay leaves

2 large onions, very finely chopped

1 tablespoon ginger-garlic paste

2 fresh green chilies, minced

2 tomatoes, diced or ½ x 400g can of chopped plum tomatoes

1 teaspoon ground turmeric

1 teaspoon garam masala”

“1 Preheat the oven to 200°C/gas mark 6. Combine the meatball ingredients in a large bowl with a pinch of salt. Form into 20 large cherry-sized balls. Line a baking tray with foil, place the meatballs on the tray and bake for 10 minutes. Remove from the oven and set aside.

2 Meanwhile, heat the oil in a heavy-based saucepan over high heat and add the bay leaves. As they darken, add the onions and cook for 7–8 minutes until soft and brown. Add the ginger-garlic paste and chilies and fry for a few seconds, then tip in the tomatoes and stir to soften. Add the spices and season with salt. Cook for 10 minutes over medium heat until well blended, adding a splash of water if the curry begins to stick to the bottom of the pan.

3 Gently place the meatballs in the curry. Cook for a further 5 minutes, season to taste, sprinkle with the coriander, and serve with rice.