Lamb Kofta Curry

Ingredients :

For the koftas

• 2 tbsp olive oil
• 2 red onions, finely chopped
• 3-4 long green chillies, deseeded, finely chopped
• 4 garlic cloves, chopped
• 5cm (2in) piece root ginger, grated
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 400g minced lamb
• 30g fine fresh white breadcrumbs
• 2 tbsp chopped coriander
• 1 egg, beaten
• 2 tsp panch phoran seasoning
• 1 x 400g tin chopped tomatoes
• 200ml (1/3pt) hot vegetable stock
• 2 bay leaves
• 4 tbsp coconut cream 

Method:

1. Heat olive oil in a large frying pan, add onions, chilli, garlic, ginger and cook until softened, about 5 minutes. Remove half of the mix and reserve for later.

2. Add cumin, turmeric and ground coriander and fry for another minute. Remove from the heat and set aside to cool slightly.

3. Put the mince into a large bowl, add the breadcrumbs, egg and coriander and mix together. Once cooled, add the spiced onion mix, season well and mix together. Shape into 20 size balls and shallow fry on medium heat ( you can bake -  for 15 minutes, turning once).

3. Keep aside the fried meatball

4. Meanwhile, put the reserved onion mix back onto the stove in a medium saucepan. Add the panch phoran, fry for 1-2 minutes. Add the tomatoes, stock, bay leaves, season and simmer for 15 minutes or until thickened slightly. Remove the bay leaves, stir in the coconut cream and blend until smooth.

5. Add the meatballs to the tomato sauce and bubble for another 10 minutes or until cooked through.

6. Scatter over some coriander leaves and serve with lime wedges.