Kofta Curry

Serves 4

• 450g/1lb minced lamb

• 1 medium onion – finely chopped

• 1 tbsp fresh ginger – finely chopped

• 2 cloves garlic – crushed

• 1 green chilli – seeded and finely chopped

• 2 tbsp fresh coriander – chopped

• 1 egg – beaten

• 3 tbsp oil

• 2 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp ground cinnamon

• ¼ pint fresh milk

• 1 tbsp tomato puree

• 50g/2oz blanched almonds

• 150g/5oz natural yogurt

Mix together meat, half the onion, ginger, garlic, chilli, fresh coriander and egg.

Shape into 16 small balls with dampened hands.

Heat 2 tbsp of the oil in a pan, fry meatballs in batches until evenly browned.  Set aside.

Heat the remaining oil and fry onion lightly.  Add spices and cook for about a minute, stirring.

Add milk and tomato puree and bring to boil.

Return meatballs to pan, cover and simmer gently for about 30 minutes.

Add almonds and stir in yogurt gradually, do not boil.

Serve with Rice

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