Kofta Balls In A Spicy Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces lean lamb, minced
• 2 teaspoons poppy seeds
• 1 medium onion, chopped
• 1 teaspoon ginger, pulp
• 1 teaspoon garlic, pulp
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 1/2 teaspoons ground coriander
• 2 tablespoons fresh coriander leaves
• 1 egg
• 3 ounces plain yogurt
• 2 tablespoons tomato puree
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ginger, pulp
• 1 teaspoon garlic, pulp
• 1 teaspoon garam masala
• 2 teaspoons oil
• 1 cinnamon stick, broken up
• 14 ounces water

Recipe

• 1 in a blender put the minced lamb with the poppy seeds, onion, ginger pulp, garlic pulp, salt, chili powder, ground coriander, and half of the fresh coriander. blend for two minutes.
• 2 add the egg to the mixture, stir well and set aside for 1 hour to allow the flavour to ameliorate.
• 3 in the meantime make the sauce.
• 4 whisk together the yogurt, tomato puree, chili powder, salt, ginger pulp, garlic pulp and the garam masala.
• 5 heat the oil in a wok and add the cinnamon, fry for 1 minute add the sauce, reduce the heat and cook 2 minutes, turn off the heat.
• 6 using your hands form the meat into small meatballs.
• 7 return the wok to the heat and add the water stir well and bring to a simmer.
• 8 add the meatballs to the wok, put the remaining fresh coriander on top of the meatballs, stir, cover with a lid and cook for 10 minutes stirring to cover each meatball with the sauce.
• 9 serve hot with plain boiled rice for a supper dish or as part of a great curry.