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Preparation Method

Prep onion, roughly chopped ginger, roughly chopped lemon, juiced KOFTAS 500g lean lamb mince 2 tsp cumin seeds, toasted and ground 1 tsp garam masala 1/4 cup coriander, stalks finely chopped STEP 1 Tip the kofta ingredients into a bowl with some seasoning, mix well, then form into 16 balls. Chill for 30 minutes. STEP 2 Put the onion, garlic and ginger into a blender or small food processor and whizz until completely smooth. STEP 3 Heat the vegetable oil in a large, deep frying pan, fry the kofta all over until caramelised, then scoop out onto a plate. Tip the onion mixture into the pan with some seasoning and cook very gently for 10 minutes, adding a little water if it begins to stick. Add the spices to the pan and cook for 2 minutes. STEP 4 Put the rice into a pan with 480ml of water and a pinch of salt. Bring to the boil for 1 minute then put on a tight-fitting lid, simmer for 9 minutes and allow to steam off the heat for 10 minutes. STEP 5 Tip the chopped tomatoes into the blender (no need to wash after blending the onions), whizz until smooth, then tip into the pan with 200ml of water. STEP 6 Add the koftas to the pan, with any resting juices, and simmer, turning once, for 15 minutes. Season and add the lemon juice and coriander, then serve with the rice. source: olivemagazine.com