Lamb Kofta Curry

Preparation time: 40 minutes

Cooking time: 50 minutes

Serves 4

Collect Ingredients

600 g minced lamb

1 heaped tablespoon Daintree Spice co’s Jungle Curry Powder

2 tablespoons ghee or rice bran oil

2 red onions, thinly sliced

1 cup each picked coriander and mint finely chopped

5 long green chillies, finely chopped

1 tablespoon finely grated ginger

3 garlic cloves, finely chopped

150g thick plain yoghurt

500ml chicken stock

Juice  and zest of ½ lemon

Daintree Spice Co’s Lemon Myrtle Salt and Pepper seasoning to taste

Method

  1. Heat ghee or oil in a large saucepan over medium-high heat, add onion and sauté until translucent  add Jungle Curry powder continue  cooking for 6 minutes siring occasionally
  2. Process 2/3 of coriander, mint and half the chillies, ginger and garlic in a food processor to a paste. Add yoghurt and sautéed onion, and process until smooth. Return to pan and add the stock bring to a simmer and cook for 6-8 minutes
  3. Meanwhile, combine lamb, remaining coriander, mint, chilli, ginger, and garlic in a bowl and season to taste with the salt and pepper. 
  4. Roll into golfball-sized balls and add to curry sauce. Simmer, turning meatballs occasionally, until sauce thickens and meatballs are cooked through 15-20 minutes, add lemon juice and zest season to taste with the Lemon Myrtle Salt and Pepper
Jason Riches