Kofta Curry

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
• 60 ml water + another 200 ml or as needed

Method

1. Combine all the kofta ingredients and prepare 15-20 meatballs and set aside.
2. 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.
3. Stir in the remaining kofta spices and cook for 1-2 mins, adding 60 ml water to prevent the spices from burning.
4. Stir in the tomatoes, cover and cook until the oil separates from the spices. Then add the remaining water and bring to boil. Simmer this until it begins to thicken.
5. Remove from the heat and gradually stir in the yogurt. then return the pan to the heat and simmer until the sauce begins to thicken again.
6. Stir well then gently add the meatballs to the gravy and simmer uncovered for about 10 mins.
7. Gently rotate the meatballs to allow even cooking. Cover and cook for another 15-20 mins (until meatballs are cooked through.