Lamb Kofta Masala Curry

Here is a lovely curry recipe that is full of flavour from the spices and juicy koftas. I normally only add boiled eggs to my Ethiopian curries, but I have since discovered that in Pakistan, this is often done too. I love them in curries, but you can leave them out if you wish. Do try though as they are delicious in the sauce.

This is a basic masala curry which is very easy to make and tastes gorgeous - one the whole family will enjoy. And you can add as much, or as little chilli powder as you like!

For the koftas:             (Serves 4)

500g lamb mince
1 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. garum masala
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. salt

For the curry:

1 large onion, chopped finely
1 inch piece ginger
1 tbsp. oil
3 cloves garlic
2 medium tomatoes
1 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. garum masala
1 tsp. chilli powder
1/2 cup water
3 tbsp. plain yoghurt
salt & pepper, to taste
fresh coriander, chopped
2 eggs (optional)

Method:

For the koftas, in a bowl mix the lamb mince with the spices. Make into a kofta shape, I like to make a ball and then roll in my hands to make a lengthened ball. Set onto a plate and pop in the fridge to set.

If using eggs, hard boil in water for 15 minutes, cool and peel. Set to one side.

Heat the oil and fry the onion and ginger in a large pan. Put the tomatoes and garlic into a small blender and blitz well. When the onions are cooked add the spices and tomato garlic mix. Cook for 5 minutes on a medium heat. Add the water and leave to cook for about 10 minutes until sauce is reduced a little and thickened.

Add the yoghurt, season with salt & pepper and stir through. Now gently add the koftas to the masala sauce and spoon over the sauce. Put a lid on the pan, turn the heat to low and cook for about 20 minutes, or until the lamb is firm and cooked.

Halve the eggs (if using) and add, spooning over the sauce. Serve with fresh chopped coriander and rice. Lovely!

Jerk Chicken Nachos

There are always two huge jars of my favourite marinade in my fridge, that I regularly top up. One is a chipotle marinade, the other is a jerk paste (recipe here). Both of them are great to just have in the fridge - particularly if you like spicy food, because you can make a quick meal in minutes.

Last night was no exception and I really wanted nachos. I looked at both jars in the fridge and would normally have picked up the chipotle for a Mexican addition. But no, why not jerk pulled chicken, spooned over the cheesy nachos? A fusion of the Caribbean and South America? Why not, indeed. All I can say is 'wow'.

Ingredients:                      (Serves 2)

2 chicken breasts
4 tbsp. jerk paste
small jar mild salsa
large bag of nachos
grated cheese (I used gruyere)
pickled sliced jalapenos
sour cream
2 spring onions, sliced
fresh coriander, for garnish

Method:

Marinade the chicken breasts in the jerk paste for as long as you have (an hour will do), and then put into an ovenproof dish and cover with kitchen foil. Bake at 200 C for about 25 minutes, or until cooked through. Shred the chicken in a bowl with two forks and add the salsa, stir well.

Place the nachos on a serving dish and top with cheese. Pop under the grill for a minute or so to melt the cheese and then top with spoonfuls of the jerk pulled chicken, spoonfuls of sour cream, a little more cheese, jalapenos, spring onions and coriander. Serve and enjoy!

Note: I would normally also add guacamole, but I completely forgot - even though I had some lovely avocados. Next time..