Prep Time 15mins Cook Time 40mins Difficulty Easy Serves 6
500g lamb mince (use beef if no lamb mince available)
1 clove of garlic
1 x tsp fresh ginger, grated
1 x tsp ground chilli
1 x tsp garam masala
2 onions, chopped finely
¼ cup fresh coriander
4 x Tbsp korma curry paste
1 x Tbsp oil
200mL Beef Stock
1 x 400g can diced tomatoes
2 x Tbsp Lemon Juice
185mL can Evaporated Milk OR coconut milk
½ cup frozen peas
Steamed Rice or Quinoa
Steamed veggies, to serve.
Combine lamb, garlic, ginger, chilli, garam masala, half the onion, coriander and 1tbsp curry paste. Form mince into walnut-sized balls.
Heat oil in a non-stick frypan, add balls and cook until lightly browned. Transfer to a plate.
Add remaining onion to pan and cook over low heat until soft and golden. Add remaining 3 tbsp of curry paste, stock, tomatoes and lemon juice. Cook over medium heat and stir for 5 minutes. Add milk, return kofta balls to the pan and simmer over low heat for 15mins.
Add peas and cook for 2 minutes.
Serve with cooked rice or quinoa and a side of steamed green vegetables.
Use coconut milk or cream as the base and serve with cauli rice.