Lamb Kofta Curry

I’ve recently moved to Melbourne from Sydney and friends have been kind enough to imagegive me a temporary place to call home while we’re waiting to move into ours. So last night I made the Lamb Kofta Curry recipe from the CSIRO that I’ve adapted slightly. It was easy to remember and one that never disappoints.

Cooking time: 45mins  Serves: 4


700g lean lamb mince (you can use beef if you prefer)
1 onion, finely chopped
2 cloves garlic, crushed
1 x 3cm piece ginger, finely grated
1/2 tsp chilli powder
2 tsp ground coriander
4 tbs chopped coriander
1 egg

1 tbs coconut oil (you can use extra virgin olive oil instead)
1 onion finely chopped
1 x 2cm ginger, finely grated
2 cloves garlic crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 – 1 tsp chilli powder (or to taste)
1 cinnamon stick
1 x 400g tin organic chopped tomato
1 tsp garam masala
1 tbs lemon juice
roughly chopped coriander (cilantro) and a dollop of Greek Yoghurt, to serve


Preheat the oven to 200c and line a large baking tray with baking paper.

To prepare the kofta, place the minced lamb, onion, garlic, ginger, chilli powder, ground coriander, chopped coriander and egg in a food processor and pulse till just combined. Form the mixture into small balls (it should make about 30 balls). Place on the baking tray and bake for 15-20 minutes or just cooked.

To make the sauce, heat the oil in a large frying pan and cook the onion till browned. Combine the ginger, garlic, cumin, coriander, paprika and chilli powder with 2tbs water. Add to the pan with the cinnamon stick and cook until fragrant. Add the tomatoes and 1/2 cup water and simmer for 5 minutes. Add the meatballs and simmer, covered for 10-15 minutes or until the sauce has thickened.

Gently stir through the garam masala and lemon juice. Sprinkle with the chopped coriander and dollop of greek yoghurt. Serve with brown rice or a salad.



imageIt’s encouraging to know we have passed the shortest day of the year, that means we are over half way through the cold months. Yah!!

Winter makes me want to curl up on the couch with a lovely bowl of warm soup. So today I’m sharing my favourite recipe. Another from the CSIRO total well being diet. I promise it will warm the cockles of your heart!

Cooking time: 55mins  Serves: 4


2 teaspoons coconut oil
3 Organic lamb shanks (900g with bone: 100g meat per person) excess fat removed
1 onion, chopped
2 carrots, chopped
1 stick celery, chopped
1 tablespoon chopped rosemary
1 clove garlic, chopped
2 large tomatoes, diced
1 litre organic low sodium beef stock
2 cups water
Freshly ground black pepper
1 tablespoon finely grated lemon zest
2 tablespoons finely chopped flat-leaf (Italian) parsley


Heat oil in a heavy-based saucepan over medium heat.
Add lamb shanks and cook, turning occasionally, for 10mins, or until golden. Remove shanks from pan and set aside. Add onion, carrots and celery to pan and cook for 5 mins, or until soft. Return shanks to pan, add rosemary, garlic, tomatoes, stock and water, and bring to a boil. Reduce heat and simmer for 40mins, or until meat is almost falling off the bone.

Using a large spoon, skim off any foam, then remove shanks from soup. Allow to cool a little, then pull meat off the bone and chop roughly. Return the meat to the soup, season with pepper and serve sprinkled with lemon zest and parsley.