Lamb Kofta Curry
Looking for a dinner that is exceptionally easy to prepare, but want to mix up the flavours a bit? This lamb kofta curry is the one to try. It is a vibrant dish for the whole family and super delicious. Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "A very tasty, quick and easy recipe, one I will be making again." - Bec
No: Gluten / Egg / Nuts / Dairy
Preparation Time 30 minutes
Cooking Time 30 minutes
Serves 2
Can be frozen
Ingredients
- Meatballs:
- garlic cloves - 2, peeled
- dried fennel - 1 tsp, seeds
- ginger - 2cm piece, fresh, peeled
- desiccated coconut - 5g
- fresh mint - large handful, leaves
- chilli - 1, red
- onion - 1, red, peeled and halved
- lamb mince - 450g
- salt flakes - 1 tsp
- Sauce:
- onion - 1, peeled and halved
- garlic clove - 1, peeled
- ghee - 40g (or butter if dairy isn't a problem)
- star anise - 1 whole
- garam masala - 1 tsp
- turmeric - 1/2 tsp, ground
- chilli powder - 1/2 tsp
- tinned tomatoes - 400g, chopped
- water - 300g
- tomato paste - 30g
- salt flakes - 1 tsp
- yoghurt - Greek, to serve (*omit for DF)
- rice - to serve
- lime - wedges, to serve
Method
Meatballs:
- Place the garlic cloves (2), fennel (1 tsp), ginger (2cm piece), coconut (5g), mint leaves (handful), chilli (1) and red onion (1) in the bowl. Blitz Speed 7 / 3 seconds. Scrape down sides.
- Add the lamb mince (450g) and salt flakes (1 tsp). Mix Speed 3 / 10 seconds. Set aside in mixing bowl.
- Wet two pieces of baking paper, scrunch them up and lay across the upper tray and lower dish of the steaming attachment. Roll bite sized meatballs and place the meatballs on top of the baking paper. Alternatively, at this stage you can freeze the balls as well. Fill into freezer bags and store for up to 3 months. Thaw before using again.
Sauce:
- Into a clean dry bowl, place the onion (1) and garlic clove (1). Blitz Speed 5 / 3 seconds. Scrape down sides.
- Add the ghee (40g) and star anise (1). Program 10 minutes / 120C* / Speed 1. Remove the star anise.
- Add the garam masala (1 tsp), turmeric (1/2 tsp) and chilli powder (1/2 tsp). Program 2 minutes / 120C* / Speed 1.
- Add the tomatoes (400g tin), water (300g), tomato paste (30g) and salt flakes (1 tsp) to the bowl.
Cooking and assembly:
- Set the steaming attachment in place. Program 15 minutes / Steaming Temperature / Speed 2.
- Remove the steaming attachment and pour the sauce in a large serving dish. Place the lamb balls on top and mix with a serving spoon. Serve with a dollop of Greek yoghurt, rice and lime wedges.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
Freezer Tips:
- You can freeze the lamb balls raw after Meatballs Step 3 and thaw as needed.
- You can freeze the cooked meatballs and sauce together in an airtight container and then defrost and reheat for a quick dinner.
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