Kofta in Green Masala Sauce.



Kofta are one of my favourites. I have tried many meatball recipes in the past, and Indian curry ones are among the best. This one is delicious and although there are quite a few ingredients is pretty easy to make. I made it tonight and sadly, we had an unexpected guest who helped finish off the entire pan. Not that I’m selfish or inhospitable, but I had hoped to freeze some so I could enjoy it later. Tut.



500g minced lamb
3 spring onions (finely chopped)
2 green chillies (deseeded and finely chopped)
1 tablespoon fresh coriander (finely chopped)
1 teaspoon allspice
1 teaspoon ground cinamon
1 teaspoon garama masala
1 teaspoon freshly ground black pepper
2 garlic cloves (minced)
2 teaspoons ginger (grated)

100ml vegetable oil
3 medium onions
150ml natural yoghurt
3 green chilies (2 deseeded and finely chopped)
small bunch fresh coriander (chopped)
1 tablespoon fresh mint (chopped)
2 garlic cloves (minced)
2 teaspoons ginger (grated)
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon ground fennel
salt & pepper
1/4 teaspoon turmeric
1/2 lemon (juice of)

To make the koftas. Combine all the kofta ingredients in a large bowl by hand, making sure they’re well mixed together. Set aside.
Heat a large pan with the oil and fry over a medium heat the onions for a bout 4-5 minutes until they’re soft and golden brown. Remove them from the pan with a slotted spoon onto paper towels to drain the excess oil. Transfer the onions along with all the other sauce ingredients and blend, either in a food processor ir with a hand blender into a smooth paste. Reheat the oil from frying the onions and add the paste to the pan. Cook, stirring for a 4-5 minutes. Pour in 700ml of hot water and bring to the boil. Reduce heat and let it simmer, while adding the meatballs. Don’s stir them just yet, just shake the pan to submerge them. Partially cover the pan and simmer the sauce for 40-45 minutes until the sauce has thickened and the oil has begun to separate. Check for seasoning and if you want more bite then add small amounts of cayenne pepper until it’s spiced up enough. Remove from heat and serve.

Serve with plain boiled rice and/or bread. Drizzle a little cream over the kofta and a sprinkling of fresh mint.


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