Punjabi Lamb Kofta Curry with Tomato Gravy

Ingredients

• 600 g lamb mince
• 2 onion, finely chopped
• 5 garlic cloves
• 20 g fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 2 tbsp gram flour
• 300 g tomatoes, finely chopped
• 1 tsp chilli powder
• 0.5 tsp ground turmeric
• 3 tbsp vegetable oil
• 10 g fresh coriander, chopped

Method

1. 1

   Mix the lamb mince with half the chopped onion, half the garlic and ginger, 1 tsp of the garam masala, the ground cumin and the gram flour, then shape into 16 small balls.

2. 2

   Heat half the vegetable oil in a large pan and fry the koftas in batches for 5 minutes until browned all over, then set aside.

3. 3

   Add the remaining oil to the pan and cook the remaining onion over medium heat for 7 minutes until soft, then add the remaining garlic and ginger and cook for 1 minute.

4. 4

   Stir in the chilli powder and ground turmeric, then add the finely chopped tomatoes and cook for 8 minutes until the gravy thickens.

5. 5

   Add 200ml water and the remaining garam masala, bring to a simmer, then return the koftas to the pan and cook gently for 15 minutes until cooked through with no pink remaining inside.

6. 6

   Scatter with the chopped coriander and serve with rice.