Lamb

Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce

Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce, Lay The Table


Its National Curry Week (13-19 October 2014) and Ive been inspired by TV chef Anjum Anands Spice Tailor chutnis (which is the Hindi word for lick).


This recipe uses The Spice Tailor Peanut and Tamarind Chutni, from the Southern Indian region of Andhra. Its perfect to eat with plain rice, Indian breads or even with pasta as a South Asian alternative to spaghetti and meatballs.


Serves 4


For the koftas:


500g lamb mince
1 tsp. cumin powder
1 tsp coriander powder
½ jar  Spice Tailor Peanut and Tamarind Chutney
Salt and pepper to taste
2 tbsp vegetable oil
Small handful of chopped fresh coriander


For the Peanut and Tamarind Sauce:


2 tbsp vegetable oil
1 tsp. cumin seeds
1 tsp. sweet paprika
¼ tsp. red chilli powder
1 onion, finely chopped
1 tbsp tomato purée
½ jar Spice Tailor Peanut and Tamarind Chutni
200ml coconut milk


Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce, Lay The Table


 


Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce, Lay The Table


 


1. For the kofta, put all the ingredients into a large bowl and mix well. Check the seasoning by frying off a little of the mince mixture and taste, adjusting the amount of salt as necessary.


Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce, Lay The Table


 


2. With damp hands, roll the mince into small meatballs, slightly smaller than golf balls. Flatten each meatball slightly to make neat patties and arrange them on a plate or tray.


Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce, Lay The Table


 


3. Heat a little oil in a large, wide pan over medium-high heat until hot. In batches, fry the meatballs for 2-3 minutes on each side until browned. Remove to a clean plate and continue until all the meatballs are browned.


Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce, Lay The Table


 


Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce, Lay The Table


 


4. Use the same pan to make the sauce but remove and excess oil, leaving a couple of tablespoons. Heat the oil until hot, then add the onion and cook until golden brown.


5. Add the tomato purée and stir well for a minute or so. Add the spices and a splash of water and cook for another 1-2 minutes. Stir in the chutni and coconut milk and a little splash of water and bring to a simmer.


6. Add the meatballs to the sauce and partially cover the pan with a lid. Lower the heat and gently cook for 15-20 minutes until the meatballs are cooked through and the sauce has thickened.


Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce, Lay The Table


 


7. Serve with plain boiled basmati rice or naan bread.


Indian Lamb Koftas in Spice Tailor Peanut and Tamarind Sauce, Lay The Table


 


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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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