LAMB KOFTAS RECIPE | BBC GOOD FOOD
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Nutrition Facts : Calories 141 calories, FatContent 9 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.15 milligram of sodium
HOME-STYLE LAMB CURRY RECIPE | BBC GOOD FOOD
Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Total Time 2 hours 5 minutes
Prep Time 15 minutes
Cook Time 1 hours 50 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
- Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
- Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
- Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
- Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
- Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
- Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
- Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.
Nutrition Facts : Calories 470 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.3 milligram of sodium
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