Lamb meatball curry (kofte)

There are no standardised recipes at Punjab'n de Rasoi. The

women who cook there prepare food according to their personal
preferences. Jagdish Kaur is one of the stalwarts at this unique
eatery and this is her recipe. You may use low-fat minced lamb if
you prefer. Serve this on rice, or eat with chapatis. A simple salad
may be served on the side. For a fuller Indian meal, a dal and a
vegetable dish may be added as well.
SERVES
6
PREPARATION
30MIN
COOKING
1hr
20MIN
SKILL LEVEL
EASY
By
Jagdish Kaur
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AVERAGE: 5 (1 VOTE)
Ingredients
Meatballs
1 kg(2 lb 4 oz) minced lamb
1 tspchilli flakes
4hot green chillies, finely chopped
1 tbsppeeled, finely grated root ginger
2medium onions, finely chopped
1 tspgaram masala
1 tspsalt
4 tbspchopped coriander leaves
Sauce
5 tbspolive or sunflower oil
1 tspcumin seeds
2medium onions, finely chopped
6garlic cloves, finely grated or crushed
1 tbsppeeled, finely grated root ginger
1 tspturmeric
2medium tomatoes, finely chopped
4hot green chillies, finely sliced
tspsalt
2 tspgaram masala
3cloves
5 cm(2 inch) cassia bark or cinnamon stick
2cassia leaves or bay leaves

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the
temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5
ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless
specified) and cups are lightly packed. | All vegetables are medium size and peeled,
unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Put all the ingredients for the meatballs into a large bowl. Mix well and, with wetted
hands, form golf ball-sized meatballs about 4 cm in diameter. Set aside.
To make the sauce, pour the oil into a large pan 25 cm in diameter and set it over a
medium heat. When its hot, add the cumin seeds. Let them sizzle for 10 seconds, tip in
the onions and stir for 8 minutes, or until they brown lightly. Stir in the garlic and ginger,
loosening with a splash of boiling water if they stick. Add the turmeric and stir for 1
minute. Add the tomatoes and stir for 2 minutes, then add the chillies and salt. Stir and
cook for 5 minutes, again adding a splash of boiling water if they stick. Add the garam
masala, cloves, cassia bark and leaves and stir for 2 minutes.
When the oil separates, place the meatballs in the pan. Cover and cook over a low heat
for 5 minutes. Shake the pan to loosen the meatballs. Leave for a further 5 minutes and
shake again. The meatballs will now be firm enough to be moved. Gently rearrange
them so they all have a chance to sit covered in the bubbling sauce. Pour in 250 ml of
water, again shimmying the pan to work the liquid into the sauce. Continue cooking,
covered, for 3040 minutes over a low heat, shaking now and then, and serve.