Name: Fragrant lamb kofta curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp sunflower oil; 1 small red onion finely chopped; 500g lamb mince; 1 green or red chilli sliced, to serve (optional); basmati rice to serve; 2 tsp garam masala; 1½ tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; ½ tsp red chilli powder; 1 small red onion finely chopped; thumb-sized piece of ginger peeled and finely grated; 2 garlic cloves finely grated; 1 green chilli finely chopped (optional); small bunch of coriander leaves and stalks separated, stalks finely chopped, leaves reserved; 400g can finely chopped tomatoes; 1 tbsp tomato purée; 300ml lamb stock; 200ml can coconut cream

Fragrant lamb kofta curry in a wok, garnished with coriander

1 tbsp sunflower oil
1 small red onion
finely chopped
500g lamb mince
1 green or red chilli
sliced, to serve (optional)
basmati rice
to 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 onion
finely chopped
thumb-sized piece of ginger
peeled and finely grated
2 garlic cloves
finely grated
1 green chilli
finely chopped (optional)
small bunch of coriander
leaves and stalks separated, stalks finely chopped, leaves reserved
400g can finely chopped tomatoes
1 tbsp tomato purée
300ml lamb stock
200ml can coconut cream

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.