This is British Indian restaurant (BIR) cooking at its best!
I’ve been busy lately visiting some of my favourite Indian restaurants and learning their most popular recipes. Recently I was invited to Hasan’s in Leeds. Hasan, the owner and head chef taught me this lamb kofta recipe. It’s absolutely fantastic!
A couple of days ago, I showed you how Hasan prepared the minced lamb for his seekh kebabs. We used the same recipe for these koftas. I love the way they are steamed on top of the onion tadka giving them a completely different texture to the seekh kebabs.
The recipe was brought together in the end with the addition of chickpeas to the sauce which really made the dish memorable.
Each of the lamb koftas was meticulously prepared as you can see from the pictures below. A little oil was used when making the individual koftas to make rolling them into balls easier and more uniformed.
Once the koftas were ready, they were carefully added to the onion tadka and the lid was place over the curry to allow them to cook slowly over a very low heat.
It was important not to move the lamb koftas around much while they cooked or they would have fallen apart. When they were finished cooking, the rest of the sauce ingredients were added and the curry continued to cook for about ten minutes to give the ingredients a chance to get to know each other.
To finish, we checked the curry for seasoning and then stirred in the chickpeas.
I can assure you, this is going to be a regular in my curry pan!
International & UK Orders
- 700g lamb mince – preferable prepared as per Hasan’s recipe
- 100ml vegetable oil (rapeseed oil could also be used)
- 3 onions - finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chillies - finely chopped
- 4 tomatos - finely chopped
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 400ml tinned chickpeas
- 1 small bunch chopped coriander
- 1 teaspoon chopped mint (optional)
- Heat the oil over medium heat.
- When nice and hot but not smoking, add the chopped onions.
- Allow the onions to fry for about five minutes until soft and translucent.
- Sprinkle a little salt over the onions. This will help release some of the water in the onions.
- Now carefully add your koftas and then place a lid over it all. Reduce the heat to low.
- After about five minutes, the koftas should be almost cooked through. Check them and move around carefully if required. Place the lid back on the top to continue cooking.
- After a couple more minutes, introduce the garlic, ginger and chopped chillies. Stir them into the onions before adding the tomatoes and the spices.
- Stir everything to combine and then place the lid back on it all.
- After about five minutes, the sauce will be looking and smelling more like a curry. Yes, it does smell as nice as it looks!
- Check for seasoning and then add the chickpeas and the chopped coriander.