Dan Toombs’ Lamb Kofta & Chickpea Curry


Packed with multiple textures, you’ll love biting into the tender meatballs and chickpeas in this curry, covered in the mildly spiced sauce

For the kofta:
• 700g lamb mince
• 1 egg
• 2 tablespoons Green chilli paste
• 2 onions, finely chopped
• 1 tablespoon freshly roasted ground coriander
• 1 tablespoon Garam masala
• large bunch of coriander, finely chopped
• 1 teaspoon salt

For the curry:
• 4 tablespoons rapeseed oil or seasoned oil
• 3 onions, finely chopped
• 2 tablespoons Garlic and ginger paste
• 4 large tomatoes, finely chopped
• 1 tablespoon ground coriander
• 1 teaspoon chilli powder
• 1 teaspoon ground turmeric
• 2 fresh green chillies, halved lengthways
• 1 tablespoon Garam masala
• 1 x 400g tin chickpeas, drained
• small bunch of coriander, chopped
• 1 teaspoon chopped mint (optional)
• salt

1 Following the m ethod for lamb seekh kebabs, knead the lamb mince and other kofta ingredients together to create a ‘lace’ texture. Form the mixture into koftas the size of golf balls, using your hands (dipping your fingers in a little oil or water helps to shape them).
2 Heat the oil in a pan over a medium heat. When nice and hot but not smoking, add the onions and fry for about 5 minutes until soft and translucent. Sprinkle with a little salt then add the koftas. Reduce the temperature to low and cover the pan.
3 After about 5 minutes, the koftas should be almost cooked through. Check them, moving them around carefully if required. Continue cooking, covered, for a couple more minutes, then stir in the garlic and ginger paste.
4 Next add the tomatoes, ground coriander, chilli powder and turmeric, then the fresh chillies and stir everything to combine. If you like more sauce, you could add a little water or spice stock at this stage.
5 Cover and simmer for about 5 more minutes. Check for seasoning and add the garam masala, and salt to taste.
6 To serve, stir in the chickpeas and top with chopped coriander, and mint if you like.

Recipe courtesy of Dan Toombs, extracted from The Curry Guy 


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