1 x Marion’s Kitchen Korma, which includes:
DRIED CHILLI & SPICES
3 tbsp natural yoghurt
1 tbsp vegetable or canola oil
1 onion, finely chopped
fresh coriander (cilantro) to garnish
– 800g (about 1.7 lb) lamb mince
– ¼ cup breadcrumbs
– 3 garlic cloves, finely grated
– 2 tbsp finely chopped fresh coriander (cilantro)
– 3 tbsp finely chopped mint leaves
– 1 egg
– 1 tsp sea salt
Place kofta ingredients in a large bowl and mix until well combined. Roll into about 25 walnut-sized balls. Place on a tray, cover with plastic wrap and refrigerate for 10 minutes.
Meanwhile, mix the KORMA PASTE with the natural yoghurt. Set aside.
Heat oil in a saucepan over medium-high heat. Add onions and the DRIED CHILLI & SPICES. Cook for about 4 minutes until onions are soft. Add korma paste mixture and cook for about a minute until fragrant.
Pour in the COCONUT MILK and ½ cup water. Gently add kofta balls to the sauce. Cover with a lid and simmer over low heat for 30 minutes, stirring occasionally to prevent sticking. Remove lid and simmer for another 10-15 minutes to thicken slightly. Garnish with fresh coriander and serve.