‘Bill Granger's latest book proves once again that there are few food writers who can create such simple, but delicious recipes. These spiced, warming meatballs are a brilliant way to produce a fast supper for family or friends without compromising on flavour.
What's more, everything gets cooked in one pan, meaning there's very little washing-up. I'd try this with mutton mince for an even more pronounced, gamey flavour. And perhaps you could order a bit extra from your local butcher and keep some in the freezer for another recipe-possibly a rich moussaka to brighten up gloomy February' Thomasina Miers
Lamb kofta meatballs in curry sauce (serves 4) Extract from Bill Granger's Easy Published by Collins
When India meets Italy, great things result. Fry these meatballs in a pan, or toss them in oil on a tray and bake instead.
Ingredients 500g lamb mince 1 onion, coarsely grated 2 garlic cloves, crushed 25g fresh white breadcrumbs Finely grated zest 1 lemon 3tbsp chopped coriander 3tbsp chopped mint, plus extra handful to serve 3tbsp light-flavoured oil 4tbsp korma curry paste 1tbsp finely chopped ginger 400g tin chopped tomatoes 200ml coconut milk 1 cinnamon stick 1 red onion, finely sliced Naan bread, warmed
Method Place the mince, onion, garlic, breadcrumbs, lemon zest, coriander and 3 tablespoons of mint in a large mixing bowl. Add plenty of sea salt and freshly ground black pepper and combine thoroughly. Rinse your hands under cold water and, without drying, shape the mixture into 24 small meatballs.
Place a large, non-stick frying pan over medium-high heat. Add 1 tablespoon of the oil and, when hot, add half the meatballs and fry for 4-5 minutes, turning often, until lightly browned on all sides. Transfer to a plate and repeat with more oil and remaining kofta.
Return the pan to the heat, add the remaining oil, curry paste and ginger. Fry for 1 minute, stirring constantly. Tip the tomatoes and coconut milk into the pan and stir well. Add the cinnamon stick and season with a little sea salt and plenty of black pepper. Bring to the boil, then reduce the heat and simmer gently for 3 minutes.
Return the kofta to the pan and cook in the curry sauce for a further 5 minutes, until tender and cooked through. Serve scattered with the red-onion slices, mint leaves and naan bread.
Kofta curry with stuffed parathas and cucumber raita
These curried delights will always be welcome.
-
Nature and nurture in the gardens of Bramham ParkTim Richardson looks at the innovative and superbly maintained 18th-century landscape garden of Bramham Park in West Yorkshire, home of Nick and Rachel Lane Fox. Photographs by Paul Highnam.
-
If the future of Ferrari is electric vehicles, then it is our future tooIt's widely believed that Ferrari will unveil its first electric car this year. It's the signal that the internal combustion era is coming to an end.
-
Recipe: Tom Aikens's roast leg of lambThe arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
-
How to make rack of lamb with harissa, asparagus and garlic-and-almond sourdough crumbsNow's the time to enjoy British-grown asparagus.
-
A mouthwatering recipe for lamb rump with asparagus and broccoliNick Deverell Smith, head chef at The Churchill Arms, shares one of his favourite recipes for lamb.
-
Kofta curry with stuffed parathas and cucumber raitaThese curried delights will always be welcome.
-
Crusted rack of lamb with nettle-swirled hummusSwirled into hummus and served with roasted rack of lamb or blended into soup, just two of our favourite nettle recipes to try.
-
Fragrant lamb tagine with cauliflower couscousPulsed into couscous and served with succulent lamb or mashed with Pecorino, just two of our favourite cauliflower recipes to try.
-
Spiced-lamb pizza with roasted purple-sprouting broccoliRoasted and scattered over spiced-lamb pizza or stirred through monkfish pizza, just two of our favourite purple-sprouting broccoli recipes to try.
-
Lemon and rosemary leg of lamb with harissa runner beansServed with lemon and rosemary leg of lamb or blended into hazelnut pesto, just two of our runner bean recipes to try.
