




For Kofta |
|
400g Lamb Mince | |
2 Tbsps. Oil | |
1 Tsp. Salt | |
1 Tsp. Crushed Cumin Seeds | |
1 Tsp. Chilli Powder | |
2 Tsps. Garam Masala | |
For Masala Sauce |
|
1 Tbsp. Oil | |
1 Large Onion | |
2-3 Cloves Garlic | |
2 Tsps. Ginger | |
1 Tsp. Salt | |
1 Tsp. Turmeric | |
1 Tsp. Fenugreek Leaves | |
1 Chilli | |
1/2 Tsp. Chilli Powder | |
200g Plum Tomatoes | |
1 Tsp. Garam Masala | |
Handful Fresh Coriander |
1
Done
|
Kofta or the Meatballs |
2
Done
|
|
3
Done
|
|
4
Done
|
Masala SauceFirst, heat some oil in a deep flat-bottomed pan and meanwhile chop off 1 large onion into smaller pieces. Put the finely-chopped onions into the pan. Then, chop some garlic cloves finely and put that into the pan. Sauté the chopped onions and garlic until they change their colours to dark brown. Cook for about 15-20 minutes. |
5
Done
|
|
6
Done
|
|
7
Done
|
Next, place the meatballs into the pan one by one. Now, gently stir and mix so that you do not break the meatballs. Cook the meatballs for a couple of minutes until they incorporate all the spices and flavour. Add a little bit of water to adjust the consistency of the masala sauce and to help the meatballs absorb the flavours and taste. Simmer the kofta for another 10-15 minutes. |
8
Done
|