Fragrant lamb kofta curry

• sunflower oil↗1 tbsp tbsp
• small red onion↗1

  finely chopped

• lamb mince500g g
• green or red chili1

  sliced, for serving (optional)

• basmati rice↗

  for serving

• garam masala↗2 tsp tsp
• ground cumin↗1½ tsp tsp
• ground turmeric1 tsp tsp
• ground coriander↗1 tsp tsp
• red chilli powder↗½ tsp tsp
• small red onion↗1

  finely chopped

• ginger root (size of a large finger)

  peeled and finely grated

• garlic cloves↗2

  finely grated

• green chili↗1

  finely sliced (optional)

• small bunch of coriander

  leaves and stems separated, stems finely chopped, leaves set aside

• консервовані дрібно нарізані помідори↗400g
• томатне пюре↗1 tbsp
• баранячий бульйон300ml
• консервовані кокосові сливки↗200ml

Step-by-step instructions

1. 1

   Heat the oil in a large pan over medium heat and sauté the onion for 8 minutes until soft but not golden. Transfer to a bowl and let cool. Place the lamb mince and half of the spice mix in a medium bowl, add ½ tsp salt and black pepper and the cooled onion. Mix with hands until evenly combined, then shape into 16 equal koftas. Return the pan to medium heat and brown the koftas on all sides. Transfer to a plate using a slotted spoon.

2. 2

   To make the sauce, sauté the onion in a pan for 5 minutes until it begins to soften, then add ginger, garlic, chopped chili (optional) and coriander stems, and cook for another 3 minutes. Stir in the remaining spice mix and cook for 1 minute, then add tomatoes, tomato purée, broth and three quarters of coconut cream. Mix, bring to a gentle boil and simmer for 15 minutes until the sauce reduces by a quarter.

3. 3

   Return the koftas to the pan and cook for another 15 minutes, basting them with the sauce every few minutes until the sauce reduces a further quarter and the koftas are done. Drizzle with the remaining coconut cream, then sprinkle with coriander leaves and sliced chili and serve with boiled basmati rice.