Prep time: 20 mins
Cook time: 50 mins
Serves 4-5
Ingredients
For the Kofta (meatballs)
- 500g lamb mince
- 1 onion, diced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 pack Najma’s Kofta Spices
- 1-2 chillies, finely chopped (optional)
- Fresh coriander leaves, chopped
For the Sauce
- 2-3 tbsp oil
- 1 large onion, finely sliced
- 200 g chopped tin tomatoes
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 pack Najma’s Kofta Spices
- 2 tbsp natural yogurt, whisked
- Approx. 1 cup water (240 ml)
Method
- Combine all the kofta ingredients and prepare 15-20 meatballs and set aside.
- Heat the oil in large pan and cook the onions over a medium heat until browned (about 10-12 minutes). Add the garlic and ginger and stir well.
- Stir in the remaining kofta spices and cook for 1-2 mins, adding 1 quarter cup (60 ml) water to prevent the spices from burning.
- Stir in the tomatoes, cover and cook until the oil separates from the spices.
- Remove from the heat and gradually stir in the yogurt. then return the pan to the heat ans simmer until the sauce thickens slightly.
- Stir well then gently add the meatballs to the gravy and simmer uncovered for about 10 mins.
- Gently rotate the meatballs to allow even cooking. Cover and cook for another 15-20 mins (until meatballs are cooked through.