Indian Lamb Koftas in ‘Spice Tailor’ Peanut and Tamarind Sauce (National Curry Week October 13-19)

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It’s National Curry Week (13-19 October 2014) and I’ve been inspired by TV chef Anjum Anand’s 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. It’s 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

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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.

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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.

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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.

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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.

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

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1 Comment

Filed under Lamb, Recipe Shed

One Response to Indian Lamb Koftas in ‘Spice Tailor’ Peanut and Tamarind Sauce (National Curry Week October 13-19)

  1. This looks like a fantastic recipe for Indian Lamb Koftas! If you would be interested in reviewing a Hari Ghotra curry kit, I’d be more then happy to post one over to you.

    Look forward to hearing from you,

    Estelle