Name: Lamb curry kofte with ginger pilaf and curry-leaf oil
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Ingredients: 2 tbsp ghee; 2 onions, thinly sliced; 1 tsp fennel seeds; 1 cup each (firmly packed) coriander and mint, plus 2 tbsp extra finely chopped; 1 tsp finely grated turmeric; 5 long green chillies, finely chopped; 2 tbsp finely grated ginger; 3 garlic cloves, finely chopped; 250 gm thick plain yoghurt; 3 tsp each ground cumin and garam masala; 2 tsp ground cinnamon; 500 ml (2 cups) chicken stock; 600 gm minced lamb; Juice of ½ lemon, or to taste; Ginger pilaf; 1 tbsp ghee; ½ onion, finely chopped; 1 tbsp finely grated ginger; 1 tsp finely grated fresh turmeric; 1 garlic clove, finely chopped; 300 gm (1½ cups) basmati rice; 750 ml (3 cups) chicken stock; Finely grated rind and juice of 1 lemon; Curry-leaf oil; 2 tbsp ghee; 1 long green chilli, thinly sliced; 2-3 fresh curry leaf sprigs

Lamb curry kofte with ginger pilaf and curry-leaf oil

Recipe for lamb curry kofte with ginger pilaf and curry-leaf oil.

Serves 4

Prep

40M

Cook

50M

Total

1H 30M

As with all curries, this one gets better after a day in the fridge. Cook a double batch on a Sunday when time is on your side and you’ll have dinner sorted for Monday night.

Ingredients

2 tbsp ghee

2 onions, thinly sliced

1 tsp fennel seeds

1 cup each (firmly packed) coriander and mint, plus 2 tbsp extra finely chopped

1 tsp finely grated turmeric

5 long green chillies, finely chopped

2 tbsp finely grated ginger

3 garlic cloves, finely chopped

250 gm thick plain yoghurt

3 tsp each ground cumin and garam masala

2 tsp ground cinnamon

500 ml (2 cups) chicken stock

600 gm minced lamb

Juice of ½ lemon, or to taste

Ginger pilaf

1 tbsp ghee

½ onion, finely chopped

1 tbsp finely grated ginger

1 tsp finely grated fresh turmeric

1 garlic clove, finely chopped

300 gm (1½ cups) basmati rice

750 ml (3 cups) chicken stock

Finely grated rind and juice of 1 lemon

Curry-leaf oil

2 tbsp ghee

1 long green chilli, thinly sliced

2-3 fresh curry leaf sprigs

Method

Main

1.Heat ghee in a large saucepan over medium-high heat, add onion and sauté until light golden, adding fennel seeds in the last minute of cooking (8-10 minutes). Process coriander, mint, turmeric, half the chillies, half the ginger and half the garlic in a food processor to a paste. Add yoghurt and sautéed onion, and process until smooth. Return to pan with half the spices and stir until fragrant (2-3 minutes). Add stock, bring to a simmer and cook for flavours to infuse (6-8 minutes).

2.Meanwhile, combine lamb, finely chopped coriander and remaining chilli, ginger, garlic and spices in a bowl and season to taste. Roll into golfball-sized balls and add to curry mixture. Simmer, turning meatballs occasionally, until sauce thickens and meatballs are cooked through (15-20 minutes). Add lemon juice and season to taste.

3.For ginger pilaf, heat ghee in a saucepan over medium-high heat, add onion, ginger, turmeric and garlic, and sauté until tender (4-5 minutes). Add rice, stir to coat, add stock, season to taste and bring to the boil, stirring occasionally. Reduce heat to low, cover with a tight-fitting lid and cook without removing lid for 15 minutes. Remove from heat, remove lid, place a clean tea towel over pan and replace lid. Stand for 10 minutes, then add lemon rind and juice and fluff up with a fork.

4.For curry-leaf oil, heat ghee in a small saucepan over medium-high heat, add chilli and cook until becoming crisp (1-2 minutes). Add curry leaves and remove from heat. Serve meatballs with ginger pilaf and drizzled with curry-leaf oil.