I used to travel to India a lot for my job, and am a big fan of the food, both authentic and Anglicised versions. This curry was one I discovered not there but here, while trying to find an economical lamb dish as the price of lamb sky-rocketed a few years ago. I serve it often to guests and although I always think I have made too much, I am always wrong!
The picture has some spinach stirred through it for an extra veg portion – you can add whatever quick cook veg you like.
When we send this as a full recipe the meatballs are pre-made by us they are only slightly spiced so that if you want to tone the dish down you can- chilli is a very personal thing I think. We have included how to make them here for you so you will know for next time (believe me … there will be one!)
Recipe – serves 2
- 1 portion of Kotfa Meatballs (to make your own see below)
- 1 onion, roughly chopped
- 1 garlic clove, finely chopped
- 2cm chunk fresh root ginger, peeled and finely chopped
- ½-1 tsp hot chilli powder
- 1 heaped tsp garam masala
- 2/3 tomatoes, roughly chopped
- 200ml stock (made with ½ stock cube)
- 1 cinnamon stick
- 1 bay leaf
- Fresh natural yoghurt to serve
- Fresh coriander to serve
- Basmati rice
- Heat some oil in a pan and fry off the onions for a couple of minutes until they start to soften
- Add the garlic, ginger and ground spices and combine for another couple of minutes.
- Add tomatoes, stock, cinnamon and bay leaf and bring back to the boil
- Simmer for 10 minutes with the lid on until the tomatoes have broken down. Remove the cinnamon stick and bay leaf and use a stick blender (or jug blender) to blitz the sauce (don’t worry if you don’t have either – your sauce will still be delicious)
- Cook the rice according to instructions. Once cooked leave lid on to retain heat.
- Add your meatballs to the tomato sauce carefully and ensure they are all submerged (add a little boiling water if you need to to achieve this).
- Bring the mixture back to the boil and simmer for 20-25 minutes until the sauce has thickened and the meatballs are cooked.
- Serve with the rice, yoghurt and chopped fresh coriander.
For the meatballs – blitz everything apart from the lamb in a food processor to a paste, season and then combine with the lamb. Leave for the flavours to combine for at least an hour (up to 1 day) and then form into walnut sized balls by rolling between your hands. This is the ingredients list for the meatballs you will get in your delivery.
- 250g minced lamb
- ¼ onion, roughly chopped
- 1cm chunk fresh root ginger, peeled and roughly chopped
- 1 garlic clove, crushed
- ½ tsp garam masala
- pinch hot chilli powder
- 1 tsp tomato purée
- 1 heaped tbsp fresh coriander leaves, chopped