Kofta in Green Masala Sauce.

I have a bit of an obsession for meatballs and often cook them in their many guises. They’re a great way to use an inexpensive ingredient and make it look and taste very special. This Indian recipe is a fragrant, flavourful and deliciously spiced gravy which looks amazing too. I normally use lamb as it’s more traditional, but have made it using, beef, pork and chicken mince – all with perfect results. A top curry!


500g minced lamb
3 spring onions (finely chopped)
2 green chillies (deseeded and finely chopped)
1 tablespoon fresh coriander (finely chopped)
1 teaspoon allspice
1 teaspoon ground cinamon
1 teaspoon garama masala
1 teaspoon freshly ground black pepper
2 garlic cloves (minced)
2 teaspoons ginger (grated)

100ml vegetable oil
3 medium onions
150ml natural yoghurt
3 green chilies (2 deseeded and finely chopped)
small bunch fresh coriander (chopped)
1 tablespoon fresh mint (chopped)
2 garlic cloves (minced)
2 teaspoons ginger (grated)
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon ground fennel
1 teaspoon salt
1/2 lemon (juice of)

To make the koftas:
Combine all the kofta ingredients in a large bowl by hand, making sure they’re well mixed together. Set aside.

To make the sauce:
Heat a large pan with the oil and fry over a medium heat the onions for a bout 4-5 minutes until they’re soft and golden brown. Remove them from the pan with a slotted spoon onto paper towels to drain the excess oil. Transfer the onions along with all the other sauce ingredients, except the lemon juice and blend, either in a food processor ir with a hand blender into a smooth paste. Reheat half the oil from frying the onions and add the paste to the pan. Cook, stirring for a 4-5 minutes. Pour in 700ml of hot water and bring to the boil. Reduce heat and let it simmer gently. Now, take a small amount of the meat mix and make a small round (a little smaller than a ping pong ball, drop it into the sauce and repeat with all the meat. Shake the pan to submerge them. Simmer uncovered for 40-45 minutes until the sauce has thickened and the oil has begun to separate. Remove from the heat, stir in the lemon juice and adjust salt to your taste.

Serve with plenty of fluffy basmati rice with a sprinkling of fresh mint and coriander.

%d bloggers like this: