Prep Time 15mins Cook Time 40mins Difficulty Easy Serves 6
500g lamb mince (use beef if no lamb mince available)
1 garlic clove
1 tsp fresh ginger
1 tsp ground chilli
1 tsp garam masala
1/4 cup fresh coriander
4 tbsp korma curry paste
1 tbsp oil
200mL beef stock
400g canned diced tomatoes
2 tbsp lemon juice
185mL canned evaporated milk
OR 185mL canned coconut milk
1/2 cup frozen peas
Prep Ingredients: Grate the ginger and finely chop the onions.
Combine lamb, garlic, ginger, chilli, garam masala, half the onion, coriander and 1tbsp curry paste. Form mince into walnut-sized balls.
Heat oil in a non-stick frypan, add balls and cook until lightly browned. Transfer to a plate.
Add remaining onion to pan and cook over low heat until soft and golden. Add remaining 3 tbsp of curry paste, stock, tomatoes and lemon juice. Cook over medium heat and stir for 5 minutes. Add milk, return kofta balls to the pan and simmer over low heat for 15mins.
Add peas and cook for 2 minutes.
Serve with cooked rice or quinoa and a side of steamed green vegetables.
Use coconut milk or cream as the base and serve with cauli rice.