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

Ingredients

Kofta:
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

Sauce:
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

Method

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.

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INDIAN LAMB AND SPINACH CURRY

My sister cooked this up last weekend for our trip to the Clare Valley. There is nothing better than a curry on a cold night.  I couldn’t get enough of it! It’s another CSIRO recipe and I’ve just cleaned it up slightly.  Best to make it the day before, so all the flavours can manifest. Yummy!

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Cooking time: 50mins Serves: 4

Ingredients

2 Tablespoons Organic Coconut Oil
2 Onions, finely sliced
2 cloves garlic, crushed
1/2 Teaspoon Cardamom seeds
1 Teaspoon Ground Cinnamon
1 Tablespoon Garam Masala
2 Teaspoons Turmeric
800g Organic Lamb Leg, cut into cubes
1/2 cup Organic Greek Yoghurt
1 x 400g tin chopped Organic Tomatoes
1 x 250g Spinach, chopped
1 cup Water
2 Tablespoons Mint, finely shredded
1/2 cup Coriander (cilantro) Leaves, roughly chopped

Cooking Instructions

Heat oil in a large heavy-based saucepan over high heat.  Add onion and garlic and cook for 5 minutes, or until onion is golden.  Add spices and lamb, then mix well and cook for 6-8 minutes or until lamb begins to cook and change color.  Stir through the yoghurt, then tomato.  Add spinach and water, then reduce heat to medium and cook for 40 minutes, or until meat is tender.

Stir through mint and coriander and serve with a cup of cooked brown rice or quinoa. Enjoy!

Note: If you like you could also cook this in a slow cooker once you have seared the lamb.