Kofta Curry
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Kofta Curry
Recipe by Anjali Pathak
Serves – 4
Prep Time – 10 mins
Cook Time – 25 mins
Ingredients
Kofta Curry
500 g lamb mince
½ jar Patak’s Korma Paste
3 tbsp fresh coriander, roughly chopped
3 tbsp vegetable oil
1 small onion, finely chopped
400 ml can coconut milk
50 ml cream or coconut cream
salt, to taste
steamed rice, to serve
Coconutty Pappadums
2 tbsp cashews
2 tbsp toasted coconut chips
½ cup Patak’s Mini Pappadums, roughly crushed
Method
In a bowl mix together lamb mince, 2 tbsp Patak’s Korma Paste and half the coriander until well combined.
Using clean hands roll the mixture into small golf ball sizes.
Gently heat half the oil and fry the meatballs until golden on all sides.
In the meanwhile heat a large frying pan with the remaining oil.
Fry the onions for 5 minutes. Stir in the remaining Patak’s Korma Paste and 50ml of water. Allow the spices to cook for 2 minutes.
Pour in the coconut milk and cream and stir well.
Season with salt and simmer for 10 minutes.
Add the meatballs to the sauce and cook for a further 5 minutes.
Meanwhile make the Coconutty Pappadums. Using a pestle & mortar, roughly crush the cashews and coconut chips. Add Patak’s Mini Pappadums and give it a final crush.
Serve the Kofta Curry on top of steamed rice sprinkled with Coconutty Pappadums and the remaining fresh coriander.
