The two things I missed most when I lived in Germany was going to an English Country Pub and going for an Indian Meal.
You could find all kinds of international restaurants in Germany: Italian, Greek, Türkish, Chinese, Yugoslavian (first date with my husband), MacDonalds, but there weren’t many Indian restaurants… So I made my own.
Kofta has long been a staple of Middle Eastern cooking, originating as far back as 500 BC in the Persian Empire. Traditionally a blend of minced meat and spices. I made mine with lamb.
LAMB KOFTA CURRY (Meatball Curry)
Kofta has long been a staple of Middle Eastern cooking, originating as far back as 500 BC in the Persian Empire. Traditionally a blend of minced meat and spices. I made mine with lamb…
2-3
servings30
minutesIngredients – Meatballs
250 g Lamb Mincemeat 20% Fat
1/2 Small Onion Finely Chopped
1/2 Small Red Chilli Pepper Finely Chopped
2 Crushed Garlic
2 tsp Ground Coriander
1 tbsp Mint Finely Chopped
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
1/4 tsp Ground Turmeric
1/4 tsp Ground Black Pepper
1/4 tsp Chilli Flakes
1/4 tsp Garam Masala
1/2 tsp Himalayan Salt
1 tsp Fresh Lemon Juice
- Curry
1 Small Onion Finely Chopped
5 Baby Plum Tomatoes Chopped
1/4 Red Chilli Pepper Finely Chopped
1/4 tsp Ground Cloves
1/2 Bay Leaf
1 Cardamom Pod
1 Crushed Garlic Clove
1/2 tsp Ground Ginger
1/2 tsp Ground Cumin
1/4 tsp Ground Turmeric
1/2 tsp Ground Coriander
1/2 tsp Garam Masala
1 tsp Chopped Fresh Mint
1/4 tsp Himalayan Salt
240 ml Strong Vegetable Stock
2 tbsp Greek Yogurt
300 ml Single (pouring) Cream
1/2 tsp Sweetener (Optional)
4 tbsp Healthy Cooking Oil
1 tsp Freshly Chopped Coriander
Method
- Meatballs:
- Whizz the onion, garlic, red chilli pepper and all spices in a small chopped/mixer into a rough paste.
- Add paste to meat and mix well with your hands.
- Form into meatballs about 1.5 inch / 3-4 cm in diameter. It should make around 10-12 meatballs.
- Heat the oil and fry the meatballs on all sides until cooked.
- Remove from pan. Set aside.
- METHOD Curry
- In the same pan, fry the onion until soft.
- Add garlic, chilli, tomatoes, lemon and spices.
- Stirring, cook for 3-4 minutes.
- Add the stock, cover and simmer for 5-6 minutes.
- Mix the yoghurt and cream.
- Add to the sauce.
- Add seasoning to your taste; adding sweetener to your liking.
- Put the meatballs back in the sauce.
- Sprinkle with chopped Coriander and red chilli.
Notes
- MACROS by 2 servings : 6g Carbs – 81g Fat – 23g Protein
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