Lamb Kofta Korma


-serves 3-4
My lamb kofta curry is not just easy to make, but also the most beautiful korma dish ever. These fragrant meatballs are great fried on their own, and absolutely "out-of-this-world" when stewed in this mouth-watering korma sauce. Do remember to use good quality lamb mince and serve the final dish with Naan if you can - enjoy the recipe!

Ingredients for Lamb Kofta Korma

For meatballs:
250g medium-fat minced lamb (or beef)
2 large cloves garlic, chopped
1/2 tablespoon ginger, finely chopped
1 fresh chili, finely chopped
2 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves
1 teaspoon fennel seeds
1/4 large onion, finely chopped 
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 teaspoon salt
1 egg, beaten

For sauce:
3 tablespoons oil/ghee
1 large or 200g onion, roughly chopped 
2 tablespoons desiccated or freshly grated coconut
15 cashew nuts
2 large cloves garlic, chopped
1/2 tablespoon ginger, finely chopped
1 fresh chili, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon salt
​1/2 cup plain yoghurt, at room temperature
3/4 teaspoon garam masala powder
1 teaspoon lemon juice
​2 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves

Recipe
1. Place minced meat in a large bowl, along with all other ingredients for meatballs. Mix well for a few minutes until sticky, and refrigerate for at least 2 hours. 
2. To make sauce heat oil/ghee in a wide saucepan or wok. Add roughly chopped onion and fry until golden brown. Next, add desiccated coconut and cashews and stir-fry for another 2-3 minutes. Once cashews start turning golden brown, set aside to cool for a few minutes. Add 1/2 cup water and blend to make a very fine paste. Add more water if necessary to make blending easier.
3. Transfer the ground paste in the same wok along with ginger, garlic and fresh chili. Fry on medium flame for a few minutes stirring constantly until paste turns light brown. Add red chili powder, turmeric, salt and yoghurt, stir well. Add 1 cup of water and let it come to a boil. Reduce heat and cook for 3-4 minutes.
4. Using marinated mince, make small lime sized meatballs (wet your hands while preparing meatballs so they don’t stick to your hands).
5. Gently slide meatballs into the curry, bring to the boil. Reduce heat to low flame, cover and cook for about 20-25 minutes.
6. Add garam masala powder, lemon juice, coriander and mint leaves. Serve hot with Naan or rice.
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