Lamb Koftas Recipe

Origin: North Africa      Period: Traditional

Basically North African in origin, the recipe presented here has a strong Indian influence.

Ingredients:

1 kg finely-minced lamb
5 tbsp plain yoghurt
1 hot chilli<
3 garlic cloves
3 cm piece fresh ginger
1 medium onion, finely chopped
juice of 1 lemon
2 tsp ground coriander
1 tsp ground cumin
1tbsp Garam Masala
7 tbsp vegetable oil
1 stick cinnamon
4 whole cardamom pods
6 whole black peppercorns
4 whole cloves
2 dried chillies
sea salt and freshly-ground black pepper

For the Sauce

4 medium onions
6 cloves garlic
3 cm piece fresh ginger
2 red chillies
2 tbsp ground coriander
1 tsp ground turmeric
2 tomatoes, blanched, peeled and chopped
150 ml plain yoghurt
1tbsp paprika
handful of freshly-chopped coriander leaves
sea salt and freshly-ground black pepper

Lamb Koftas Preparation:

Method:

Peel the garlic, ginger and onion. Finely chop along with the hot chilli and mix with the minced lamb, lemon juice, coriander, cumin and garam masala. Season with salt and black pepper, mix thoroughly and shape into small balls (the mixture should be enough for forty or so). Put on a place, cover with clingfilm and refrigerate for at least an hour.

Add oil to big heavy-bottomed frying pan and add the remaining spices, cooking until they release their aromas. Add a layer of meatballs (do not add too much) and fry until they are a rich brown all over. Place these meatballs on one side and add the next set and the next until all are cooked.

Tip the frying oil into a large heavy-bottomed pot then peel the onions, garlic and ginger for the sauce. Chop these roughly and add to a blender along with the chillies, a tablespoon of oil and four tablespoons of water. Render to a thick paste and spoon into the cooking pot. Fry the mixture for fifteen minutes then add the coriander, cumin and turmeric. Fry for a further five minutes before adding the tomatoes. Five minutes later add the yoghurt, paprika, salt and garam masala. Stir in and add the meatballs. Turn the heat down to low and cook for an hour at this temperature.

Spoon the meatballs into a serving dish and if the sauce is still too liquid increase the temperature to thicken. At the last minute add the freshly-chopped coriander leaves and spoon over the meatballs. Serve with rice.

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