Masala lamb kofta curry recipe

0:30 Prep | 1:45 Cook | 4 Servings | Advanced

Dani Venn shares this delicious Masala lamb kofta curry.

INGREDIENTS

2 tablespoons ghee or vegetable oil
1 onion, finely diced
4 cloves garlic, finely chopped
5cm knob fresh ginger, finely chopped
1 teaspoon whole cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon chilli powder (optional)
800g can diced tomatoes
1/2 cup natural yoghurt
5 potatoes, peeled, small dice
2 cups frozen peas
1/2 bunch mint leaves, to garnish

MARINADE
800g lamb mince
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons freshly minced ginger
2 teaspoons freshly minced garlic
2 teaspoons salt flakes

CASHEW NUT PUREE
1/2 cup cashew nuts
1/2 cup milk

EQUIPMENT
You will need a food processor or blender for this recipe.

METHOD

Step 1 Place lamb mince in a non-reactive mixing bowl, add cumin, coriander, ginger, garlic and salt flakes. Mix well with your hands to combine, work mixture for about 3 minutes to develop the protein in the meat which will make the mixture stay together. Roll into equal golf ball sized balls, set aside in fridge for 1 hour to marinate.

Step 2 Place cashew nuts, milk and 1/4 cup of water in a small saucepan, place over medium heat and bring to a simmer for 10 minutes. Remove from heat, place in high powdered blender or food processor and process till a smooth puree forms, set aside.

Step 3 Place a large, deep frypan or saucepan over medium heat, add 1 tablespoon of ghee or oil, when melted add onion and cook till translucent, add ginger and garlic and cook for a further 2 minutes, stirring occasionally. Add cumin seeds, coriander, turmeric, garam masala and chilli powder and cook stirring the mixture for a further 2 minutes. Add tomatoes and stir well to combine. Pour mixture into a food processor or blender and process till a smooth puree forms, set aside.

Step 4 Place 1 tablespoon of ghee or vegetable oil into the same saucepan / frypan over medium heat, when hot, add lamb kofta and cook until golden and caramelised on each side. Add pureed tomato mixture back into the saucepan and simmer on medium – low heat for 10 - 15 minutes, stirring and turning kofta occasionally to ensure even cooking.

Step 5 Place medium saucepan filled with water over high heat and bring to the boil, add potatoes and boil for 10 – 15 minutes until potatoes are a softened, then add peas during the last 3 minutes, drain and set aside.

Step 6 Add cashew nut puree and yoghurt to the kofta curry then add cooked potatoes and peas and stir to combine. Serve hot with steamed rice and garnish with mint.