Name: Lamb kofta curry
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 medium brown onion, finely chopped; 2 clove garlic, finely chopped; 2 tablespoon mild curry powder; 400 gram canned chopped tomatoes; 1/2 cup (125 millilitres) chicken stock; 1 cup (280 grams) greek-style yoghurt; 1 1/2 cup (300 grams) basmati rice; Lamb kofta; 1/2 cup loosely packed fresh coriander leaves; 1 medium brown onion, coarsely chopped; 5 centimetre piece fresh ginger (20 grams), coarsely chopped; 2 clove garlic, coarsely chopped; 1 fresh small green chilli, coarsely chopped; 750 gram minced lamb; 1/2 cup (140 grams) greek-style yoghurt; 1 egg, beaten lightly; 1 1/2 teaspoon garam marsala

Ingredients

1 tablespoon vegetable oil

1 medium brown onion, finely chopped

2 clove garlic, finely chopped

2 tablespoon mild curry powder

400 gram canned chopped tomatoes

1/2 cup (125 millilitres) chicken stock

1 cup (280 grams) greek-style yoghurt

1 1/2 cup (300 grams) basmati rice

Lamb kofta

1/2 cup loosely packed fresh coriander leaves

1 medium brown onion, coarsely chopped

5 centimetre piece fresh ginger (20 grams), coarsely chopped

2 clove garlic, coarsely chopped

1 fresh small green chilli, coarsely chopped

750 gram minced lamb

1/2 cup (140 grams) greek-style yoghurt

1 egg, beaten lightly

1 1/2 teaspoon garam marsala

Method

Lamb kofta curry

1.Make lamb kofta.

2.In a heavy wide-based saucepan, heat oil over medium heat, add onion, garlic and curry powder; cook, stirring, until onion softens. Stir in tomatoes and stock; bring to the boil. Reduce heat; simmer. Stir in yoghurt.

3.Add kofta to simmering sauce, turn to coat in sauce. Simmer, uncovered, about 40 minutes or until kofta are cooked through and sauce is thickened, season to taste.

4.Meanwhile, cook rice according to packet directions.

5.Serve kofta with rice; sprinkle with coriander.

Kofta

6.Process onion, ginger, garlic and chilli until finely chopped; transfer to large bowl. Stir in remaining ingredients. Roll mixture into 24 meatballs; place on tray, cover, refrigerate 1 hour.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Lamb kofta curry

Kofta

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