Sohail's Lamb Kofta & Spinach Curry
Ingredients
- 2kg mince (lamb)
- 4 medium sized onions
- Garlic paste
- Ginger paste
- Cooking oil
- Salt
- 1 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 6 fresh tomatoes
- 1 small bunch fresh coriander
- 2-3 bullet chillies
- Garam masala
- 2 eggs whites
- Yoghurt
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 2 bags of Spinach
Preparation - In a bowl, add the mince, half an onion finely chopped, 2 egg whites, salt, 1 teaspoon chilli powder, 1 teaspoon cumin seeds, 1 teaspoon coriander powder and a bunch of finely chopped fresh coriander. Mix all the ingredients together and leave to rest for 15 minutes.
- Make the mixture into round balls, like meatballs, approximately 1.5-2 inches in size and leave them to rest again whilst you prepare the curry sauce. These are your kofta.
- Add 2 finely chopped onions into a large saucepan with 1/2 cup of oil (or ghee if you have it). Add the ginger and garlix and mix together on a high heat until golden brown.
- In a bowl, add half a teaspoon of turmeric power, salt, 1 tsp of chilli powder and 1 cup of water. Mix together to form a nice smooth paste. Add to the saucepan.
- Add 2 bags of 800g of baby spinach to the saucepan. Add a little extra water and/or cooking oil if required. The spinach should wilt down and dramatically reduce in size.
- Add the kofta to the pan.
- Leave the spinach/curry mixture to cook for 15-20 minutes.
- After this time, the kofta should be cooked through and the curry is ready to serve. Serve with bullet chillies, fresh coriants and garam masala sprinkled on top.
