I'd love to make an authentic lamb kofta curry..anyone any genuine recipes?

authentic is what i'm looking for!I'd love to make an authentic lamb kofta curry..anyone any genuine recipes?
Ingredients


1.35kg minced lamb


3 tsp coriander seeds


3 tsp Cumin seeds


3 small Onions, peeled and cut into chunks


3 tbsp fresh mint leaves


3 tbsp fresh coriander leaves


6 tbsp Olive oil


1 pinch salt and fresh ground black pepper


For the sauce


1.35kg Tomatoes


350g Onions, (about 2 medium onions), finely chopped


3 garlic cloves, crushed


1.5 sticks Cinnamon


1 pinch salt and fresh ground black pepper





Method





1. First of all, you need to dry-roast the coriander and cumin seeds to draw out their flavour: place them in a small frying pan over a medium heat and toss them around for 2 minutes until they begin to jump and pop, then crush them as finely as possible with a pestle and mortar.





2. Next, place the lamb in a large mixing bowl. Put the onions in a food processor, along with the mint and coriander leaves, then pulse everything until the onion is finely chopped. Transfer all this to join the meat in the bowl, add the spices and a good seasoning of salt and freshly milled black pepper, then mix everything thoroughly and evenly together with your hands (easiest) or a large fork (takes longer). Then take small amounts of the mixture and roll them with your palms into little rounds slightly larger than a walnut.











3. Now heat about a tablespoon of the oil in a large frying pan over a medium to high heat and when it's hot, begin to brown the koftas, about six at a time, turning them to get brown on all sides. As they cook, transfer them to a plate and add more oil when needed as you continue browning all the others.











4. Meanwhile, skin the tomatoes for the sauce. Place them in a heatproof bowl and pour boiling water on to them. After exactly a minute (or, if the tomatoes are small, 15-30 seconds), remove them from the water; slip off their skins (protecting your hands with a cloth if they are hot) and chop them into small pieces.











5. After that, place the casserole over a high heat, add another tablespoon of oil and when it's hot, soften the onions, stirring them around now and then and keeping the heat highish so they turn golden brown, which should take about 6 minutes.











6. Next, add the garlic to the onions and cook for about a minute more. Now add the tomatoes and cinnamon, stir well, then add the koftas, stir once more, turn the heat down to low and let them simmer slowly for about 30 minutes with the lid on. Then remove the lid to allow the sauce to reduce, continuing to simmer for a further 30 minutes before serving.I'd love to make an authentic lamb kofta curry..anyone any genuine recipes?
For the Kofta


1 lb ground lamb


1 onion, chopped fine


1'; ginger, grated


2 green chillies, finely chopped


1 egg (optional)


1 1/2 tbsp besan (chickpea flour)


1/2 tsp red chilli powder


Salt to taste


Oil for frying


Mix all the ingredients well. Heat oil in a pan. Make medium sized balls and deep fry on low heat till golden brown. Drain excess oil on paper towel(s) and keep aside.





For the Curry


2 onions, finely chopped


2 medium tomatoes, chopped


2 green chillies, chopped


3 cloves garlic, minced


1'; ginger grated


1/2 tsp coriander powder


1/2 tsp cumin powder


1/4 tsp garam masala powder


1/4 tsp turmeric powder


Salt to taste


Oil


Chooped coriander leaves, for garnish





Heat oil in a pan. Add the onions and cook till onions turn light brown. Add the garlic, ginger, green chillies and cook for about 2-3 minutes. Add the tomatoes, turmeric powder, garam masala powder, coriander powder, cumin powder and cook till the masala and tomatoes are cook and the oil separates. Add about 3 cups of water and salt and bring to boil. Reduce heat, add the koftas and simmer on low heat for 15 minutes. garnish with chopped coriander leaves and serve hot with Rice / Paratha. Enjoy !
I am a former chef and cook Indian and Asian food quite often, with a Kofta, I like to make amoist meatball and I do add some binder, but first saute a bit of onion, garlic, ginger, cumin and coriander seeds and chili let it cool and then add it to you minced lamb.





For a binder a bit of flour it will keep the meat soild and keep the juices in, for the sauce, I do the same, even cook extra of the onion mixture, add my curry powder and tomato paste, stir that until fragrant, then my stock a bit of beef is fine, as lamb stock is not easy to find, unless your in the UK and get packets of lamb stock from Oxo, once it is simmering I add my kofta, you can brown them but it will not add much.





I like a few raisins in mine for the sweetness and if the lamb is older, simmer for 20 minutes I like chickpeas or red lentils to bring the sauce together cook that for 30 more minutes, even potatos just enough to add some heft and give you a good balanced dish.





Served with plain basmati or a pilaw, is fine, I am a naan fan, just to soak up the gravy.
try this one........





4-6 servings 30 min


Change to: servings US Metric


1 kg minced lamb


1 onion, chopped


1 onion, sliced


3 cloves garlic, crushed


2 eggs


2 tablespoons oil


2 tomatoes, peeled,roughly chopped


2 teaspoons ginger, grated


1 teaspoon turmeric powder


1 teaspoon cumin powder


2 teaspoons coriander powder


1/4 teaspoon cinnamon


1/2 teaspoon black pepper


2 teaspoons chili powder


2 tablespoons vinegar


2 cups water


3 tablespoons curds


3/4 cup coconut milk


1/2 cup peas





Cover and simmer for 20 minutes.


Then stir in curd, milk and peas and cook for 10 more mins.