Coconut Lamb Koftas Coconut Lamb Koftas

Coconut Lamb Koftas

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Serves 4
Preparation: 20 mins 
Cooking: 15 mins
  • Ingredients
  • 500g lamb mince
  • 1 garlic clove, crushed
  • 1 egg, lightly beaten
  • 25g dried breadcrumbs
  • 1 tablespoon freshly chopped mint
  • 1 tablespoon freshly chopped coriander
  • Salt and freshly milled black pepper
  • For the rice
  • 300g basmati rice, washed
  • 550ml hot chicken stock
  • For the curry sauce
  • 1 x 400ml can coconut milk
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons medium curry paste or powder
  • Pinch dried chilli flakes
  • 1 lamb stock cube, crumbled
  • 1 tablespoon tomato purée
  • 1 tablespoon honey
  • To serve
  • 2 x 250g pouches basmati rice, cooked
  • 4 mini Naan breads
  • Salad leaves, to garnish
  • Freshly chopped coriander leaves, to garnish
  • In a large bowl mix together the lamb, garlic, egg, breadcrumbs and herbs. Season, mix well and roll into 12 equal size balls. Mould 3 koftas onto 4 metal or wooden skewers (soaked in water for 20 minutes).
  • Place the rice and stock into a saucepan, bring to a boil, stir once, cover, reduce the heat and cook for 5 minutes. Remove the pan from the heat and allow the rice to steam for 10 minutes. Do not remove the lid and do not stir the rice.
  • Preheat a non-stick griddle pan until hot, lay the koftas in the pan and cook for 5 minutes, turning regularly, then reduce the temperature and continue to cook for 6-7 minutes, turning during cooking.
  • Meanwhile, prepare the sauce; put all the ingredients into a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes until thick, stirring occasionally.
  • Warm the naan bread, arrange rice onto plates,with the salad leaves, top with koftas,drizzle with curry sauce and serve.

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