Lamb Recipes - Oudh-style Kofat

Ingredients

• 8 cloves garlic

• 2.5cm/1 in ginger root, chopped

• 2 green chilies

• 15ml/1 tbsp poppy seeds

• 10ml/2 tsp garam masala

• 1.5ml/1/4 tsp ground black pepper

• salt

• 5ml/1 tsp paprika

• 120ml/4 fl oz/1/2 cup water

• 1.5kg/3 lb minced lamb

• 2 eggs, lightly beaten

• 25g/1 oz/1/4 cup gram flour

• 45ml/3 tbsp oil

• 1 onion, chopped

• 5ml/1 tsp ground turmeric

• 1.5ml/1/4 tsp ground red chili

• 5ml/1 tsp ground cumin

• 10ml/2 twp ground coriander

• 2 tomatoes, skinned and chopped

• 120ml/4 fl oz/1/2 cup natural (plain) yoghurt

• 30ml/2 tbsp chopped fresh coriander

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Method:

1. Puree the garlic, ginger, chilies, poppy seeds, pepper, salt, paprika and water to a paste. Stir into the meat with the eggs and flour and shape into 20 meatballs.

2. Heat the oil and fry the onion over a medium heat until browned. Stir in the turmeric, chilies, cumin and coriander. Add the tomatoes and cook until soft. Add the meatballs and bring to the boil. Stir in the yoghurt and simmer gently for 20 minutes.

3. Turn the meatballs over and cook for a further 20 minutes. Garnish with coriander and serve hot with rice, Nan, puris and vegetables.