Recipes

Preparation Time: 20 mins
Cooking Time: 25 mins
Serves 4

These delicious spicy lamb koftas are cooked throughout northern India. Serve with Oil-dressed Dal and Bombay Potatoes for a filling supper.

INGREDIENTS

450 g/1 lb fresh lamb mince
1 small onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tsp Garam Masala
1 tsp Garlic Paste
2 tbsp chopped fresh coriander
Salt
200 ml/7 fl oz vegetable oil
6 spring onions, chopped
1 green pepper, deseeded and chopped
175 g/6 oz broad beans, thawed if frozen
12 baby corn cobs, thawed if frozen
1 small cauliflower, cut into florets
3 fresh green chillies, deseeded and chopped
1 tbsp lime juice
1 tbsp fresh mint leaves

cook’s tip

The lamb must be finely minced lor making koftas. If necessary, process in a tood processor for 1 minute before mixing with the other ingredients.

METHOD

1. Place the lamb, onion, cumin, ground coriander, chilli powder, Garam Masala, Garlic Paste and half the fresh coriander in a bowl and mix well with your hands, season with salt to taste. Cover with clingfilm and leave to chill in the refrigerator for a few minutes.

2. Heat 3 tablespoons of the vegetable oil in a preheated wok or large frying pan. Add the spring onions and cook, stirring frequently, for 1 minute. Add the green pepper, broad beans, corn cobs, cauliflower and chillies and cook over a high heat, stirring, for 3 minutes, or until crisp-tender, Reserve.

3. Heat the remaining vegetable oil in a separate preheated wok or large frying pan. Meanwhile, form the lamb mixture into small balls or ovals between the palms of your hands. Add the koftas, in batches, to the hot oil and fry, turning them frequently, until golden brown. Remove with a slotted spoon and drain on kitchen paper. When they are all cooked, return the vegetables to the heat and stir in the koftas. Cook over a low heat and stir it frequently, for 5 minutes, or until heated through. Sprinkle with the lime juice and serve garnished with the remaining coriander and the mint leaves.

Variation

You can use any mixture of vegetables you have to hand, such as red pepper, broccoli, chopped green beans or mangetout.