Lamb Recipes - Cocktail Kofta

Ingredients

• 900 g/2 lb minced (ground) lamb

• 5 ml/1 tsp ground coriander ( cilantro)

• 5 ml/1 tsp ground cumin

• 2.5 ml/1/2 tsp chili powder

• 45 ml/3 tbsp natural (plain) yoghurt

• 1 egg, beaten

• 30 ml/2 tbsp chopped fresh coriander ( cilantro)

• salt

Sauce:

• 450 ml/3/4 pt/2 cups water

• 6 cloves garlic

• 2.5 cm/1 in ginger root, chopped

• 5 ml/1 tsp ground cumin

• 5 ml/1 tsp ground coriander (cilantro)

• 2.5 ml/1/2 tsp chili powder

• 5 ml/1 tsp paprika

• salt

• 45 ml/3 tbsp oil

• 1 cinnamon stick

• 5 cardamom pods

• 5 cloves

• 1 onion, chopped

• 2.5 ml/1/2 tsp ground turmeric

• 45 ml/3 tbsp natural (Plain) yoghurt

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Method:

1. Mix all the meatball ingredients together and shape into 20 balls.

2. Puree 60ml/4 tbsp of water with the garlic, ginger, cumin, coriander, chili powder, paprika and salt. Heat the oil and fry the cinnamon, cardamom and cloves until slightly darkened.

3. Add the onion and fry until soft and browned. Add the garlic paste, turmeric and yoghurt and fry for 1 minute. Add the meatballs and remaining water to the pan, stirring thoroughly.

4. Cover and simmer gently for 20 minutes, stirring occasionally. Remove the lid and increase the heat. Boil until the liquid has been evaporated.

5. Transfer the meatballs to a serving dish. Remove and discard the whole spices and pour the sauce over the meatballs. Serve with mint chutney.