Prep Time 15mins Cook Time 40mins Difficulty Easy Serves 6
Ingredients
500g lamb mince (use beef if no lamb mince available)
1 clove of garlic
1 x tsp fresh ginger, grated
1 x tsp ground chilli
1 x tsp garam masala
2 onions, chopped finely
¼ cup fresh coriander
4 x Tbsp korma curry paste
1 x Tbsp oil
200mL Beef Stock
1 x 400g can diced tomatoes
2 x Tbsp Lemon Juice
185mL can Evaporated Milk OR coconut milk
½ cup frozen peas
Steamed Rice or Quinoa
Steamed veggies, to serve.
Method
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.
LCHF adaptation:
Use coconut milk or cream as the base and serve with cauli rice.