Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: beachbum on March 12, 2012, 11:52 AM
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Supermarket had lamb mince on special so I bought a small tray. Any recipes on this forum for kofta curries in gravy? I used to make a killer one, but it wasn't BIR, more like BSC (British School Canteen) 8) with mango chutney etc, but would appreciate a BIR style one.
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Supermarket had lamb mince on special so I bought a small tray. Any recipes on this forum for kofta curries in gravy? I used to make a killer one, but it wasn't BIR, more like BSC (British School Canteen) 8) with mango chutney etc, but would appreciate a BIR style one.
There is one here, Don't know if it's any good or not, never tried it
http://www.curry-recipes.co.uk/curry/index.php?topic=1919.msg16629#msg16629 (http://www.curry-recipes.co.uk/curry/index.php?topic=1919.msg16629#msg16629)
Les
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Thanks Les, I'll do a version of that. Interesting that the koftas are just lowered into the pot without pre-frying, I guess most people would pre fry without even thinking outside the squaree, and poached in the gravy.
Yumm.
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For a change BB, the following recipe is very nice.
it's more of a Cypriot/Lebanese Kofta, but is very tasty on pitta bread with fresh salad and a raita type sauce and chilli sauce
- About 750gms lamb mince
- A good sized bunch of chopped parsley leaves
- salt and WHITE pepper
- Grated rind of half a lemon
- Heaped tsp Sumac
- Finely chopped half onion
Mix it all up by hand, as per seekh kebabs, and I normally shape it around a chopstick rather than on a skewer. I find it cooks better with the hole through it.
It shouldn't need an egg to bind it, but if it feels as though it will fall apart, a tbsp of yogurt will keep it bound.
Barbeque them, but don't overcook them. Keep them nice and moist.