Ingredients
The following ingredients have 4 Servings
- For the koftas (meatballs:)
- 500 g mutton (minced)
- 1 Small onion (finely diced)
- 15 g Fresh coriander leaves & stalks (finely chopped)
- 2 Green chillies (deseeded & finely diced)
- 1 tsp garam masala
- ½ tsp salt
- 100 mls rapeseed oil
- For the curry sauce:
- 100 mls rapeseed oil
- 2 large onions (diced)
- 3 Large garlic cloves (crushed)
- 2.5 cm cube of ginger root (grated)
- 2 green chillies (deseeded & finely sliced)
- 2 tsp garam masala
- 1 tsp hot chilli powder
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp turmeric
- salt
- 1 x 400g tin of chopped Italian tomatoes in juice
- 175 mls coconut milk (made with 3 tbsp coconut milk powder & warm water)
- 1 x 400g tin of chickpeas
- 15 g coriander (stalks removed, finely chopped (leave a little for garnish))
- ½ a lemon or 1 lime (juiced)
Instruction
- Mix all the kofta ingredients (except the oil) together in a bowl thoroughly with your hands.
- Shape into 16 equal sized balls and put in the fridge to firm up.
- Heat 100 mls of rapeseed oil in a wok and fry the meatballs for about 10 minutes turning frequently until lightly browned.
- Place the meatballs on kitchen paper to drain and set aside.
- To make the curry sauce clean out the wok and heat up 100 mls of rapeseed oil and sweat the onions, stirring occasionally, until translucent (about 10 minutes).
- Stir in the ginger, garlic and green chillies and cook for a further 3 minutes.
- Add the spices and salt (to tastand cook for a further minute.
- Stir in the chopped tomatoes and add the meatballs, bring to the boil and then simmer under a lid for 20 minutes.
- Meanwhile chop the coriander leaves (discarding the stalkand save a little for garnishing.
- Add the coconut milk and chickpeas and heat through for a few minutes.
- Stir in the chopped coriander and lemon or lime juice.
- Garnish with coriander.
- Serve with basmati rice or naan and a raita or salad plus mango chutney of course.
