MCHUZI WA KABABU LAMB KOFTA CURRY
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MEAT | 34 MEAT | 35 MCHUZI WA KABABU [LAMB KOFTA CURRY] LAMB KOFTAS 250 g lamb mince (you can also use beef mince) 1 tsp garlic paste ½ tsp ginger paste 1 tsp ground coriander ¼ tsp ground turmeric ¼ tsp red chilli powder ¼ tsp salt ¼ cup chopped fresh coriander CURRY 2 Tbsp oil 4 whole cloves 4 whole black peppercorns 3 cardamom pods 1 red onion, finely chopped 5 large tomatoes, grated 1 tsp ground cumin 1 tsp ground coriander 1 tsp curry powder 1 tsp garam masala ¼ tsp ground turmeric 1 tsp garlic paste ½ tsp ginger paste 1 Tbsp tomato purée or paste ½ tsp lemon or lime juice ¼ tsp salt 1 cup water fresh coriander and lemon zest for garnishing 1. First make the lamb koftas. Wash the lamb mince and place in a strainer to drain any excess water. Transfer to a mixing bowl and add the rest of the ingredients. Combine using a spatula. Roll the mixture into smooth 7.5 cm balls using the palms of your hands. 2. To make the curry, heat the oil in a large saucepan over medium heat and add the cloves, black peppercorns and cardamom pods. Sauté for 1 minute or until the spices start to crackle. 3. Add the onion and sauté until it just starts to brown. 4. Add the rest of the ingredients, except the water and garnish. Mix well, cover the pan with a lid and simmer for approximately 3 minutes. 5. Add the water and simmer for a further 5–7 minutes. 6. Now gently drop the meatballs into the curry, spacing them to make turning the meatballs while cooking easier. Cook, covered, over low heat for approximately 8 minutes, gently turning the meatballs after 4 minutes to allow for even cooking. 7. Garnish with fresh coriander and lemon zest and serve with steamed rice. NOTE: Meatballs larger than 5 cm are easier to handle. Covering the saucepan will ensure the meatballs cook through, especially if they are large. Ser 2
Transcript of MCHUZI WA KABABU LAMB KOFTA CURRY
MEA
T |
34 M
EAT | 35
MCHUZI WA KABABU [LAMB KOFTA CURRY]
LAMB KOFTAS250 g lamb mince (you can also
use beef mince)1 tsp garlic pastefrac12 tsp ginger paste1 tsp ground coriander frac14 tsp ground turmeric frac14 tsp red chilli powderfrac14 tsp saltfrac14 cup chopped fresh coriander
CURRY2 Tbsp oil4 whole cloves4 whole black peppercorns3 cardamom pods1 red onion fi nely chopped5 large tomatoes grated1 tsp ground cumin 1 tsp ground coriander 1 tsp curry powder1 tsp garam masala
frac14 tsp ground turmeric 1 tsp garlic pastefrac12 tsp ginger paste1 Tbsp tomato pureacutee or pastefrac12 tsp lemon or lime juicefrac14 tsp salt1 cup waterfresh coriander and lemon zest
for garnishing
1 First make the lamb koftas Wash the lamb mince and place in a strainer to drain any excess water Transfer to a mixing bowl and add the rest of the ingredients Combine using a spatula Roll the mixture into smooth 75 cm balls using the palms of your hands
2 To make the curry heat the oil in a large saucepan over medium heat and add the cloves black peppercorns and cardamom pods Sauteacute for 1 minute or until the spices start to crackle
3 Add the onion and sauteacute until it just starts to brown 4 Add the rest of the ingredients except the water and garnish Mix well cover the pan with a lid and simmer
for approximately 3 minutes5 Add the water and simmer for a further 5ndash7 minutes6 Now gently drop the meatballs into the curry spacing them to make turning the meatballs while cooking
easier Cook covered over low heat for approximately 8 minutes gently turning the meatballs after 4 minutes to allow for even cooking
7 Garnish with fresh coriander and lemon zest and serve with steamed rice
NOTE Meatballs larger than 5 cm are easier to handle Covering the saucepan will ensure the meatballs cook through especially if they are large
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