Mutton and Indian cuisine have gone hand in hand for centuries and in the days of the Raj mutton curry became popular in Britain. This delicious Mutton Kofta Curry with Chickpeas is medium in heat and perfect for the whole family.
For the koftasmeatballs:
1Small onionfinely diced
15gFresh coriander leaves & stalksfinely chopped
2Green chilliesdeseeded & finely diced
100mls rapeseed oil
For the curry sauce:
100mls rapeseed oil
3Large garlic clovescrushed
2.5cmcube of ginger rootgrated
2green chilliesdeseeded & finely sliced
1tsphot chilli powder
1x 400g tin of chopped Italian tomatoes in juice
175mls coconut milkmade with 3 tbsp coconut milk powder & warm water
1x 400g tin of chickpeas
15gcorianderstalks removed, finely chopped (leave a little for garnish)
½a lemon or 1 limejuiced
Mix all the kofta ingredients (except the oil) together in a bowl thoroughly with your hands.
Shape into 16 equal sized balls and put in the fridge to firm up.
Heat 100 mls of rapeseed oil in a wok and fry the meatballs for about 10 minutes turning frequently until lightly browned.
Place the meatballs on kitchen paper to drain and set aside.
To make the curry sauce clean out the wok and heat up 100 mls of rapeseed oil and sweat the onions, stirring occasionally, until translucent (about 10 minutes).
Stir in the ginger, garlic and green chillies and cook for a further 3 minutes.
Add the spices and salt (to tastand cook for a further minute.
Stir in the chopped tomatoes and add the meatballs, bring to the boil and then simmer under a lid for 20 minutes.
Meanwhile chop the coriander leaves (discarding the stalkand save a little for garnishing.
Add the coconut milk and chickpeas and heat through for a few minutes.
Stir in the chopped coriander and lemon or lime juice.
Garnish with coriander.
Serve with basmati rice or naan and a raita or salad plus mango chutney of course.
If you can't get hold of mutton you could substitute with lamb.