Mughlai Malai Kofta (Spiced Lamb Meatballs in a Creamy Sauce) is a North Indian dish from the Moghul-era. Nicely spiced and meaty, these Indian meatballs are delicious in this creamy, fragrant sauce. Take care not to break up the koftas during the cooking process so spoon the sauce over them rather than stirring them.
What you need… • 800g lamb mince • 4 Teaspoon ghee • a few coriander leaves (for garnish)
Kofta Mix • small handful coriander leaves, very finely chopped • 1 Tablespoon garam masala • 2 teaspoon garlic paste • 1 teaspoon chilli flakes • 0.5 teaspoon salt
For the sauce • 2 teaspoon garlic paste • small piece of ginger, finely chopped (or 1 teaspoon ginger paste) • 200g Base Curry Sauce • 150g yoghurt • 150ml cream
How to make it… 1. Mix the lamb and the Kofta Mix well (it’s best to use your hands). Form into 16–20 meatballs. 2. Heat 1 Teaspoon ghee to a medium heat. While it is heating add enough water to the Spice Mix to form a sloppy paste. 3. Add the meatballs to the pan until all of them are sealed and slightly browned. This should take about 5 minutes. Be very careful when turning them or they will break down. Depending on the size of your pan you may have to do this in batches. Set the meatballs aside. 4. Heat the rest of the oil to a medium heat. Add the garlic and ginger paste and cook for 2 minutes. 5. Add the Spice Mix and stir fry for 2 minutes. 6. Add the Base Curry Sauce and cook for 2 minutes. 7. Add the meatballs to the pan and cook for 20 minutes, turning the meatballs occasional. Again, be very careful when turning them. Add a little water if necessary. 8. Add in the yoghurt and cream, mix well and cook for 2 minutes more. 9. Serve, garnished with coriander leaves.