Ingredients:
Lean Minced Lamb – 1 cup
Poppy Seeds – 2 tsp
Onion – 1 medium, chopped
Fresh Ginger – 1 tsp, shredded
Garlic – 1 tsp, crushed
Salt – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1 1/2 tsp
Coriander Leaves – 2 tblsp
Egg – 1, small, beaten
For the Sauce:
Low-Fat Yogurt – 1/2 cup
Tomato Puree – 2 tblsp
Chilli Powder – 1 tsp
Salt – 1 tsp
Garlic – 1 tsp, crushed
Fresh Ginger – 1 tsp, crushed
Garam Masala – 1 tsp
Oil – 2 tsp
Cinnamon Stick – 1
Water – 1 2/3 cups
Method:
1. Place the lamb in a food processor and grind it further for about 1 minute. Scrape the meat into a bowl, sprinkle the poppy seeds on top and set aside.
2. Place the onion in the food processor with the next 5 ingredients and half the fresh coriander. Grind for about 30 seconds, then add it to the lamb. Add the egg and mix well. Leave to stand for about 1 hour.
3. To make the sauce, whisk together the yogurt, tomato puree, chilli powder, salt, crushed garlic, ginger and garam masala. Heat the oil with the cinnamon stick in a pan for about 1 minute, then pour in the sauce. Lower the heat and cook for 1 minute. Remove from the heat and set aside.
4. Roll small balls of the meat mixture using your hands. Return the sauce to the heat and stir in the water. Drop in the koftas one by one. Add the remaining coriander, cover with a lid and cook for 7-10 minutes, stirring occasionally.
5. Serve hot.
