For the Kofta, put all lamb, ginger and garlic, breadcrumbs, half the powdered spices, cumin, half the coriander, half the oil and a good amount of seasoning in a 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. With damp hands, roll the mince into small meatballs. Set aside.
Heat the remaining oil in a large, wide pan, add the sauce pouches and 200ml water. Bring to a boil and check seasoning. Add in the meatballs and bring back to a boil. Simmer on gentle heat for 25m or until the lamb is cooked through and the sauce is creamy. Taste and adjust seasoning and add the remaining powdered spices and serve with rice or Indian bread.
Cookies are small files which are stored on your computer. They allow us to improve
your browsing experience by remembering your preferences each time you visit and
gather browsing information in order for us to review the content to provide the
best browsing experience possible. If you wish to change your cookie settings then
follow your browser guidelines, Internet Explorer, Google Chrome, Mozilla Firefox, and
Apple Safari (Mac)
. If you continue to browse our website, we'll
assume that you are happy to receive cookies.