Name: Lamb Kofta Curry
Yield: Serves 4-5
Cuisine: Indian
Ingredients: 1 ½ tsp salt; 1 tbsp ginger and garlic paste; 1 tsp garam masala; 1 tsp cumin powder; ¾ tsp coriander powder; 650 ml water; 350 g plum peeled tomatoes, blended to a paste; 3 tbsp fresh coriander, finely chopped; 500 g lamb mince (makes approximately 20 koftas); 1 ½ medium sized onions, very finely chopped; 1 finger green chilli, finely chopped; ½ tsp cumin powder; 25 g butter; 2 tbsp ginger and garlic paste; 4 tbsp coriander, finely chopped; 5 tbsp vegetable oil; 1 tsp black pepper powder; 2 finger green chillies, finely chopped; 1 ½ tsp cumin seeds; ½ tsp turmeric powder; 1 tsp salt; 4-5 hard-boiled eggs; 1 tsp red chilli powder; ¾ tsp red chilli powder; 1 tsp turmeric powder

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

This is a recipe we serve at The Brilliant on the specials menu and it is also one my mum makes amazingly well. Mum’s recipe uses hard boiled eggs, which pair delightfully well with the lamb kofta meat balls – hence the reason I have decided to share this one. I also showcased this on my Television Series, Dip In Kitchen, and the beauty of the dish is the fact that the meat balls are stewed inside the curry, which infuses the masala sauce with full lamb flavours. It’s delicious eaten with a