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Serving size is also a important component of your daily diet . You need to compare the exact sum of the food you typically eat into the serving size listed on the tag. Eating substantial parts or portions can lead to weight gain.

Regardless of whether you are planning an elaborate menu or only planning ahead for tomorrow's Masala lamb kofta curry. This recipe comes from several years of enjoying it in kitchen. I discover that adding a couple ingredients to some recipe adds depth to that which is usually dull. You may well be on the lookout for lighter foods to make with your leftovers. Great and mild Masala lamb kofta curry perfect for post-vacation. The substances within this recipe get your tongue thumping, and are very waist-friendly when you require a'bite' following an active holiday. Using a few components as choices, this soup has been filled with a fall and spicy flavor that produces it creamy. The perfect Masala lamb kofta curry to warm you up on chilly winter days. Fantastic for using leftover.

Excellent way not to squander a single component. This is actually a fantastic Masala lamb kofta curry plus a few of my favorites. If you are worried regarding the nutritional value of a few of the dishes, avoid being. Though it might be lower in calories, if you aren't finding much nutritional value from this , it won't sustain you, and you will just end up hungry again and eating a lot more energy than you otherwise would have. Diet facts tags tell you what's in the meals you eat. This helps you determine if you have a vibrant diet. Every recipe we all share has to have an ingredient tag. Some recipes also provide nutritional reality info. The ingredient tag lists the number inside the field below. They are recorded for each serving and as a proportion of the daily price.

How to make Masala lamb kofta curry

Yield = 4
Prep time: 0:30
Cook time: 1:45
Total time: 2:15

Ingredients

  • 2 tablespoons ghee or vegetable oil
  • 1 onion, finely diced
  • 4 cloves garlic, finely chopped
  • 5cm knob fresh ginger, finely chopped
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chilli powder (optional)
  • 800g can diced tomatoes
  • 1/2 cup natural yoghurt
  • 5 potatoes, peeled, small dice
  • 2 cups frozen peas
  • 1/2 bunch mint leaves, to garnish

Marinade

  • 800g lamb mince
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons freshly minced ginger
  • 2 teaspoons freshly minced garlic
  • 2 teaspoons salt flakes

Cashew nut puree

  • 1/2 cup cashew nuts
  • 1/2 cup milk

Method

  • Step 1 Place lamb mince in a non-reactive mixing bowl, add cumin, coriander, ginger, garlic and salt flakes. Mix well with your hands to combine, work mixture for about 3 minutes to develop the protein in the meat which will make the mixture stay together. Roll into equal golf ball sized balls, set aside in fridge for 1 hour to marinate.
  • Step 2 Place cashew nuts, milk and 1/4 cup of water in a small saucepan, place over medium heat and bring to a simmer for 10 minutes. Remove from heat, place in high powdered blender or food processor and process till a smooth puree forms, set aside.
  • Step 3 Place a large, deep frypan or saucepan over medium heat, add 1 tablespoon of ghee or oil, when melted add onion and cook till translucent, add ginger and garlic and cook for a further 2 minutes, stirring occasionally. Add cumin seeds, coriander, turmeric, garam masala and chilli powder and cook stirring the mixture for a further 2 minutes. Add tomatoes and stir well to combine. Pour mixture into a food processor or blender and process till a smooth puree forms, set aside.
  • Step 4 Place 1 tablespoon of ghee or vegetable oil into the same saucepan / frypan over medium heat, when hot, add lamb kofta and cook until golden and caramelised on each side. Add pureed tomato mixture back into the saucepan and simmer on medium – low heat for 10 - 15 minutes, stirring and turning kofta occasionally to ensure even cooking.
  • Step 5 Place medium saucepan filled with water over high heat and bring to the boil, add potatoes and boil for 10 – 15 minutes until potatoes are a softened, then add peas during the last 3 minutes, drain and set aside.
  • Step 6 Add cashew nut puree and yoghurt to the kofta curry then add cooked potatoes and peas and stir to combine. Serve hot with steamed rice and garnish with mint.