Recipe: Kofta (Indian Meatballs )

Kofta (Indian Meatballs )

Serves 4

Ingredients

Method

450 g. Minced Lamb

½ tsp. Kosher Salt

½ tsp. Garam Masala

½ tsp. Ground Coriander

½ tsp. Ground Cumin

1 tsp. Ginger, Garlic, Chilli Pulp

2 tbsp. Lemon Juice

4 tbsp. Vegetable Oil

2 Cinnamon Bark

3 Cardamom Pods

5 Black Peppercorns whole

3 Whole Cloves

2 Onion

1 tsp. Ginger, Garlic, Chilli Pulp

Tinned Tomatoes

1 tbsp. Tomato Puree

½ tsp. Kosher Salt

¾ tsp. Ground Cumin

¾ tsp. Ground Coriander

½ tsp. Turmeric

¾ tsp. Chilli Powder

15 g. Fresh Coriander

¼ tsp. Garam Masala

Koftas (Meatballs)

Mix all the ingredients in a bowl. Pick up enough mixture for one meatball and form it into a rough golf size ball. As each ball is formed place it onto a platter.

450g should make 20-24 meatballs. To make it easier you can divide the mixture into 4 equal portions and make 6 meatballs from each portion.

Sauce

Heat the oil in a large saucepan. Add the whole spices (cinnamon, cardamom pods, peppercorns and cloves). Let the spices fry in the oil for 20-30 seconds, by which time they should start to splutter. Immediately add the onions, over a low heat gently brown the onions, stirring frequently. At this point add the garlic, ginger, chilli pulp.

Add the tomatoes, tomato puree and dry spices (coriander, cumin, turmeric and chilli powder) and salt to taste.

Let the sauce cook for a further 5 minutes, make sure it doesn’t stick by adding a couple of tablespoons of water.

Now gently place the meatballs in the sauce .(Do not stir once the Meatballs are in the saucepan, or they will fall apart )

Cover and simmer slowly for 30-45 minutes.

Once cooked garnish with coriander and garam masala.

N.B. The Recipe for the Garlic Ginger Chilli Pulp is under Spice Mix in the Index of this book.