Lamb Koftas in a Creamy Curry Sauce

6 People
45 min.
easy

Bring a taste of the Middle East to your family table with delicious, juicy lamb koftas in a creamy curried sauce. Serve with flatbreads and fresh crunchy toppings for contrast. If you’re making this for kids, you can omit the chillies.

Ingredients

For the lamb koftas:

30 ml (2 Tbsp) vegetable oil
1 onion, finely chopped
4 cloves garlic, finely chopped
30 ml (2 Tbsp) Rajah Hot Curry Powder
1 kg lamb mince
a generous handful of fresh coriander and mint, finely chopped
salt and pepper, to taste
flat breads, to serve
extra coriander, to serve
chopped tomatoes, to serve
pickled red onion, to serve (optional)

For the curry sauce:

30 ml (2 Tbsp) vegetable oil or olive oil
1 onion, finely chopped
15 ml (1 Tbsp) grated fresh ginger
4 cloves garlic, finely chopped
30 ml (2 Tbsp) Rajah Mild & Spicy Curry Powder
1 x 410 g tin chopped tomatoes
1 x 400 ml tin coconut milk (or fresh dairy cream)
a handful of chopped fresh coriander
1 fresh chilli, finely chopped (optional)

Cooking Method

For the lamb koftas:

Heat the oil in a pan and add the onion. Cook the onion low and slow for about 10 minutes, or until golden.
Add the garlic and the Rajah Hot Curry Powder and cook for another minute or so. Set aside to cool.
Place the lamb mince in a big bowl. Add the cooked onion mixture and the fresh coriander and mint, and mix well. Season to taste with salt and pepper.
Roll the mixture into small oblong meatballs and carefully thread a wooden or metal skewer through the centre of each oblong. Set aside.

For the curry sauce:

In the same pan you used earlier, heat the oil and cook the onion until soft. Add the ginger and garlic and cook for another 2 minutes.
Stir in the Rajah Mild and Spicy Curry Powder and cook for a further minute. Now add the tinned tomatoes and fresh chilli, if using, and simmer for 10 minutes.
Add the coconut milk (or fresh cream) and coriander, then season well.
Heat a large non-stick pan, add a splash of vegetable oil and cook the koftas for about 3 minutes on each side, or until golden and cooked to your liking (they can still be a little pink in the centre).
Serve the kofta on top of the sauce, with flatbreads on the side, and a topping of coriander, tomato and red onion.