LAMB CURRY KOFTE WITH GINGER PILAF AND CURRY-LEAF OIL

PREP AND COOK TIME 1 HOUR 30 MINS SERVES 4

INGREDIENTS

2 tbsp ghee

2 onions, thinly sliced

1 tsp fennel seeds

1 cup each (firmly packed) coriander and mint, plus 2 tbsp extra finely chopped

1 tsp finely grated turmeric

5 long green chillies, finely chopped

2 tbsp finely grated ginger

3 garlic cloves, finely chopped

250g thick plain yogurt

3 tsp ground cumin

3 tsp whole spices

2 tsp ground cinnamon

500 ml chicken stock

600g minced lamb

Juice of ½ lemon, or to taste

GINGER PILAF

1 tbsp ghee

½ onion, finely chopped

1 tbsp finely grated ginger

1 tsp finely grated fresh turmeric 1 garlic clove, finely chopped

300g (1½ cups) basmati rice

750ml chicken stock

Finely grated rind and juice of 1 lemon

CURRY-LEAF OIL

2 tbsp ghee

1 long green chilli, thinly sliced

2-3 fresh curry leaf sprigs

METHOD

Heat ghee in a large saucepan over medium-high heat, add onion and sauté until light golden, 8-10 mins, adding fennel seeds in the last minute of cooking.

Process coriander, mint, turmeric, half the chillies, half the ginger and half the garlic in a food processor to a paste. Add yogurt and sautéed onion, and process until smooth.

Return to pan with half the spices and stir until fragrant, 2-3 mins. Add stock, bring to a simmer and cook for flavours to infuse, 6-8 mins.

Meanwhile, combine lamb, finely chopped coriander and remaining chilli, ginger, garlic and spices in a bowl and season to taste.

Roll into golfball-sized balls and add to curry mixture. Simmer, turning meatballs occasionally, until sauce thickens and meatballs are cooked through, 15-20 mins. Add lemon juice and season to taste.

For ginger pilaf, heat ghee in a saucepan over medium-high heat, add onion, ginger, turmeric and garlic, and sauté until tender, 4-5 mins.

Add rice, stir to coat, add stock, season to taste and bring to the boil, stirring occasionally.

Reduce heat to low, cover with a tightfitting lid and cook without removing lid for 15 mins.

Remove from heat, remove lid, place a clean tea towel over pan and replace lid. Stand for 10 mins, then add lemon rind and juice and fluff up with a fork.

For curry-leaf oil, heat ghee in a small saucepan over medium-high heat, add chilli and cook until becoming crisp, 1-2 mins. Add curry leaves and remove from heat.

Serve meatballs with ginger pilaf and drizzled with curry-leaf oil.