Name: Lamb kofta in tomato sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: lebanese
Ingredients: 500g lean lamb mince; 1 small brown onion, finely chopped; 3cm piece ginger, peeled, grated; 2 garlic cloves, crushed; 62.50 ml coriander leaves, finely chopped; 56.00 gm korma curry paste (see Note); 687.50 gm tomato pasta sauce or cooked basic tomato sauce (see related recipe); 125.00 gm water; 600.00 gm steamed Basmati rice, to serve; Fresh coriander, to serve; Pappadums, to serve

Lamb kofta in tomato sauce

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Delicious Indian kofta served with rice, pappadums, and fresh coriander.

Ingredients:

500g lean lamb mince
1 small brown onion, finely chopped
3cm piece ginger, peeled, grated
2 garlic cloves, crushed
62.50 ml coriander leaves, finely chopped
56.00 gm korma curry paste (see Note)
687.50 gm tomato pasta sauce or cooked basic tomato sauce (see related recipe)
125.00 gm water
600.00 gm steamed Basmati rice, to serve
Fresh coriander, to serve
Pappadums, to serve

Instructions:

Combine mince, onion, ginger, garlic, and coriander in a bowl using your hands. Shape mixture into walnut-sized balls and place on a plate.
In a large heavy-based saucepan over medium heat, cook curry paste for 2 minutes until aromatic. Stir in tomato sauce and water, then add lamb balls. Bring to a boil, then simmer gently for 30 minutes, shaking the pan occasionally.
Spoon fluffy steamed rice into elegant serving bowls, generously top with juicy meatballs, sprinkle vibrant coriander on top, and serve alongside crispy pappadums for a delightful dining experience.

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