Masala Sauce - 1 tbsp oil - 1 large onion, finely chopped - 2-3 cloves of garlic, finely chopped - 2 tsp ginger, grated (3-4cm) - 1 tsp salt - 1 tsp turmeric - 1 tsp dried fenugreek leaves - 1 chilli, chopped - ½ tsp chilli powder - 200g or ½ tin of plum tomatoes - 1 tsp garam masala - Handful fresh coriander, finely chopped
Method - In a large mixing bowl add the mince lamb, salt, cumin, chilli powder, garam masala, and mix using your hands to ensure the spices are evenly distributed. - Rub a little oil on to your hands to stop the mixture sticking to your hands. - Take a small amount of the meat and roll in your palms to make a meatball. Ensure it is smooth all over and set to one side. - Repeat with the rest of the mixture. - Heat the oil in a frying pan. Carefully fry the meatballs (kofta) in batches so they brown and crisp up all over. - Remove the kofta using a slotted spoon and set them on some kitchen paper to drain. - Heat the oil in a pan and stir in the onions and garlic and gently cook down until the onions turn a dark golden brown colour. - Reduce the heat and add the ginger and chopped chilli, stir and add the tomatoes, salt, turmeric, fenugreek and chilli powder. - Stir together and leave to cook gently so the onions and tomatoes melt together with the spices creating a wonderfully thick aromatic paste. - Add the kofta to the pan and coat with the sauce for a few minutes. - Add enough boiling water to get the consistency of sauce you want. - Bring it all to the boil and turn the heat off. - Leave the kofta to absorb the juices from the sauce for 5-10 minutes. - Throw in the garam masala and corinander before serving.
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