- Preparation time
- 15 mins
- Cooking time
- 35 mins
- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Lunch
- Posted on
- November 12, 2012
- 500 gram
- Lamb mince
- 1 tbsp
- Sunflower oil
- 3 tbsp
- Mashed potato flakes
- 1 large
- Eggs
- 1 large
- onion grated
- 1 tbsp
- Paprika
- 1 inch
- Grated ginger
- 1/2 tbsp
- Salt
- 1 tbsp
- Corainder cumin powder
These lovely lamb kofta was something I was too afraid to cook in case they broke into a mushy mess. Ever since I was told of a foolproof tip, my lamb kofta have always managed to keep their shape and are enjoyed as a main one evening and as part of a spag bol the next!
Lamb Kofta
Recipe Type: Main
Cuisine: Indian
Author: Hanifa Hanid
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4
These delectable melt-in-the mouth lamb kofta ie. meatballs are enjoyed as part of a thick sauce with eggs or they can be eaten with spaghetti as part of a spicy spagbol!
Ingredients
For the sauce:
- 1 tbsp sunflower oil
- 3 cloves of garlic crushed and chopped
- 1 large onion sliced finelt
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp jeera powder
- 1 tbsp tomato puree
- 1/3 tin liquidised tinned tomatoes
- 4 boiled eggs
- handful of chopped coriander
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- Mix all the lamb mince ingredients together
- Wet hands with cold water and shape into 3cm size balls
- To make the sauce, heat the oil in large pan
- Add the onions, salt and garlic and sautee the onions
- Now add the jeera powder, turmeric, tomato puree and tinned tomatoes
- Cook this mixture on a high heat until it thickens
- Add 1.5 cups of water
- Continue to cook on a high heat whilst gently dropping in the kofta balls
- Once all kofta added, turn down the heat and cook on simmer for 30 minutes
- Switch off the heat, add the boiled eggs and coriander
- Serve with roti
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