You are here:

Kofta meatballs in green sauce

Reza Mahammad from Great Food Live
Reza Mahammad's wonderfully aromatic lamb meatballs are simmered in a fragrant yogurt sauce and make a fabulous main course

Kofta meatballs in green sauce

Method

1. For the kofta: combine all the ingredients in a large bowl, mixing thoroughly. Shape into meatballs about the size of a golf ball. Set aside.

2. For the sauce: Heat the oil in a non-stick pan. Add the onions and fry until golden brown. Remove with a slotted spoon, reserving the oil in the pan, and drain on kitchen paper. Set aside 1 tablespoon for the garnish.

3. Put the remaining onions in a blender or food processor, with the rest of the sauce ingredients and blend to a smooth paste.

4. Reheat the oil used to fry the onions, add the paste and cook for 2-5 minutes, then pour in 700 ml hot water and bring to the boil. When the sauce is bubbling, add the meatballs.

5. Return to the boil, lower the heat, partially cover with a lid, and simmer for 30-45 minutes until the sauce has thickened and the oil has begun to separate.

6. To serve: divide the meatballs onto 4 or 6 plates, drizzle over the cream and garnish with the reserved fried onions, toasted flaked almonds and mint.

Comments add a comment

Be the first to add a comment...

Serves: 4-6

Prep: 30 min
Cook: 1 hr

Ingredients

For the koftas

450g minced Lamb
2-3 Spring onions, finely chopped
2 green chillies, finely chopped
1 tbsp Coriander, freshly chopped
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp Garam masala
1 tsp freshly ground black pepper
2 garlic cloves, finely chopped
5 cm piece ginger root, finely grated

For the sauce

100ml vegetable oil
3 Onions, finely sliced
150ml plain yogurt
3 green chillies
small bunch fresh coriander
1 tbsp freshly chopped Mint
2 garlic cloves, finely grated
5 cm piece fresh ginger root, finely grated
1 tsp ground cumin
1 tsp Garam masala
1 tsp ground fennel
1/4 tsp ground turmeric
1/2 lemon, juice only