Indian Koftas is a traditional British recipe for a classic barbecue dish of classic curried lamb meatballs that are barbecued and served with a tomato sambal. The full recipe is presented here and I hope you enjoy this classic British version of: Indian Koftas.
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Ingredients:
1 small onion
500g minced (ground) lamb
2 tbsp curry paste
2 tbsp natural yoghurt
oil, for basting
For the Tomato Sambal
3 tomatoes, de-seeded and diced
pinch of ground coriander
pinch of ground cumin
2 tsp fresh coriander (cilantro), chopped
salt and freshly-ground black pepper, to taste
To Serve:
fresh coriander sprigs, to garnish poppadoms, to accompany chutney, to accompany
Method:
Place the onion in a food processor and chop finely. Add the lamb and process briefly to chop the mince a little further. Add the curry paste and yoghurt, mixing well to combine.
Divide the resultant mixture into 8 equal portions then. Shape each portion into sausages and push each one onto its own skewer, pressing the mixture firmly so that it holds its shape. Sit on a plate, cover loosely and chill in the refrigerator for at least 30 minutes.
For the tomato sambal, mix together the tomatoes, spices, chopped coriander leaves and seasonings in a bowl. Leave to stand for at least 30 minutes to allow the flavours to develop and meld.
Place the koftas on a grilled barbecue rack over hot coals and cook for between 10 and 15 minutes, turning frequently and basting with a little oil, as needed.
Transfer the koftas onto serving plates and garnish with fresh coriander leaves. Serve accompanied by poppadoms, chutney and tomato sambal.
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