App onlyJerk prawns with coconut rice & zingy mango salsa. This is a premium piece of content available to registered users.
Jerk seasoning creates a fragrant warmth, which pairs beautifully with pawns and a tangy mango salsa in this unique dish
Fragrant lamb kofta curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 1 small red onionfinely chopped
- 500g lamb mince
- 1 green or red chillisliced, to serve (optional)
- basmati riceto serve
For the spice blend
- 2 tsp garam masala
- 1½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp red chilli powder
For the sauce
- 1 small red onionfinely chopped
- thumb-sized piece of gingerpeeled and finely grated
- 2 garlic clovesfinely grated
- 1 green chillifinely chopped (optional)
- small bunch of corianderleaves and stalks separated, stalks finely chopped, leaves reserved
- 400g can finely chopped tomatoes
- 1 tbsp tomato purée
- 300ml lamb stock
- 200ml can coconut cream
Nutrition: Per serving
- kcal524
- fat38g
- saturates23g
- carbs10g
- sugars9g
- fibre3g
- protein34g
- salt0.9g
Method
step 1
Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
step 2
To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
step 3
Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.
