Kofta Curry - The Yorkshire Way

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 16 lamb, koftas (minced lamb meatballs)
• 4 tablespoons ghee
• 2 large onions, finely diced
• 10 garlic cloves, minced
• 5 green thin chili peppers, finely sliced, inc seeds (kashmiri)
• 4 green cardamom pods
• 1 inch cubed fresh gingerroot, finely sliced
• 1/2 teaspoon coriander seed, ground
• 1 teaspoon chili powder, hot
• 1 teaspoon turmeric powder
• 1 1/2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 3 bay leaves
• 5 potatoes, diced
• 2 vegetable bouillon cubes
• 1 (440 g) can chopped plum tomatoes
• 1 teaspoon ground mace
• 2 tablespoons natural yoghurt

Recipe

• 1 get a heavy based large saucepan and melt the ghee.
• 2 fry the onions in the ghee with the ginger until softened, then add the garlic and chopped chilies and fry for another 2-3 minutes.
• 3 add all the powders and spices, except the vegetable stock cubes, and then stir and fry for another 1-2 minutes.
• 4 add the tomatoes and then the potatoes, and allow to simmer for 5 minutes.
• 5 add the koftas, along with the bay leaves and 250ml of boiling water, containing the 2 stock cubes.
• 6 leave to simmer with a lid on the pan, until the potatoes are cooked - i'd recommend approx 45-60 minutes.
• 7 remove from heat and add the 2 tablespoons of natural yoghurt.
• 8 serve with roti or chapatti, and a glass of strong red wine.