Lamb kofta and chickpea curry

Lamb kofta and chickpea curry

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

I like this curry not just for its fantastic flavour but also the different textures. I love biting into the tender meatballs and chickpeas, covered in the mildly spiced sauce. Prepare the meat for the koftas as in the seekh kebab recipe. I love the way these are steamed on top of the onions, giving them a completely different texture to the grilled seekh kebabs.

Ingredients

Quantity Ingredient

For the kofta

Quantity Ingredient
700g lamb mince
1 egg
2 tablespoons Green chilli paste
2 onions, finely chopped
1 tablespoon freshly roasted ground coriander
1 tablespoon Garam masala
large bunch of coriander, finely chopped
1 teaspoon salt

For the curry

Quantity Ingredient
4 tablespoons rapeseed oil
or seasoned oil
3 onions, finely chopped
2 tablespoons Garlic and ginger paste
4 large tomatoes, finely chopped
1 tablespoon ground coriander
1 teaspoon chilli powder
1 teaspoon ground turmeric
2 fresh green chillies, halved lengthways
1 tablespoon Garam masala
1 x 400g tin chickpeas, drained
small bunch of coriander, chopped
1 teaspoon chopped mint (optional)
salt

Method

  1. Following the method for lamb seekh kebabs, knead the lamb mince and other kofta ingredients together to create a ‘lace’ texture. Form the mixture into koftas the size of golf balls, using your hands (dipping your fingers in a little oil or water helps to shape them).
  2. Heat the oil in a pan over a medium heat. When nice and hot but not smoking, add the onions and fry for about 5 minutes until soft and translucent. Sprinkle with a little salt then add the koftas. Reduce the temperature to low and cover the pan.
  3. After about 5 minutes, the koftas should be almost cooked through. Check them, moving them around carefully if required. Continue cooking, covered, for a couple more minutes, then stir in the garlic and ginger paste. Next add the tomatoes, ground coriander, chilli powder and turmeric, then the fresh chillies and stir everything to combine. If you like more sauce, you could add a little water or spice stock at this stage.
  4. Cover and simmer for about 5 more minutes. Check for seasoning and add the garam masala, and salt to taste. To serve, stir in the chickpeas and top with chopped coriander, and mint if you like.
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