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This is a special curry that is sure to please. It's not too spicy and yet full of flavour. I was surprised when my fussy 4 year old polished off his plate without complaints. Baharat spice is available from Middle Eastern grocers and it is optional in this recipe although I feel it adds a wonderful sweetness to the lamb.
Heat 2 tbsp of the oil in a heavy bottom pan and saute the onions until they just start to colour. Remove from heat and allow to cool.
Combine the mince with a tsp of salt and the Baharat spice (optional).
Form the mince into 16 meatballs (koftas). Stand kofta balls aside
Puree the cooked onion in a blender and add the chopped chilli.
Reheat the pan and add a tbsp of oil.
Gently fry the ginger and garlic for a minute
Add the coriander powder and stir fry for a few seconds
Return the onion mixture to the pan and add the pepper. Stir to combine
Add a little water to the cashew powder stir it to a paste and add it to the pan
Stir in the yoghurt a little at a time. Bring to a gentle boil.
Add the lamb kofta balls, reduce heat to a simmer, cover and cook for 25 minutes, turning the kofta balls occasionaly to cook evenly.
Taste for salt and add as neccesary
Sprinkle the garam masala evenly over the kofta balls
Add the cream and stir to combine
Cook for another 5 minutes on low heat (do not boil)
Serve on steamed rice or eat with flatbreads
You can easily replace the lamb kofta balls with lean pieces of lamb leg or boneless chicken thigh fillets. Adjust your cooking time until the meat is tender. Always add the cream at the end so that it does not split.
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