Lamb Kofta Curry With Chickpeas
Great Curry Recipes recipe - Indian
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 700g lamb mince – preferable prepared as per Hasan’s recipe
- 100ml vegetable oil (rapeseed oil could also be used)
- 3 onions - finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chillies - finely chopped
- 4 tomatos - finely chopped
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 400ml tinned chickpeas
- 1 small bunch chopped coriander
- 1 teaspoon chopped mint (optional)
Instructions
- 1
Heat the oil over medium heat.
- 2
When nice and hot but not smoking, add the chopped onions.
- 3
Allow the onions to fry for about five minutes until soft and translucent.
- 4
Sprinkle a little salt over the onions. This will help release some of the water in the onions.
- 5
Now carefully add your koftas and then place a lid over it all. Reduce the heat to low.
- 6
After about five minutes, the koftas should be almost cooked through. Check them and move around carefully if required. Place the lid back on the top to continue cooking.
- 7
After a couple more minutes, introduce the garlic, ginger and chopped chillies. Stir them into the onions before adding the tomatoes and the spices.
- 8
Stir everything to combine and then place the lid back on it all.
- 9
After about five minutes, the sauce will be looking and smelling more like a curry. Yes, it does smell as nice as it looks!
- 10
Check for seasoning and then add the chickpeas and the chopped coriander.