Curried Meatball Koftas

– Fry an onion in a wok using ghee (clarified butter available in dairy or vegetarian form in all Indian shops).
– Add some Indian curry powder (see elsewhere on this website) and fry for one minute until the aromas are released.
– Add two chopped tomatoes, some tomato paste and a little water, simmer gently.
– Mince some lamb.
– Blend one or two green chilli peppers, some curry powder, chopped garlic and ginger. Add a little tomato paste.
– Mix the spice paste with the lamb and some chopped coriander.
– Now put your hot tomato curry sauce into the blender and liquidize. Pour back into the wok and add some water.
– Using your fingers, form some small golf ball sized meatballs with the stick lamb mixture.
– Place the meatball into the tomato sauce and gently cook for about 30 minutes. Add more water if the sauce becomes too thick.
– Serve with rice sprinkled with grilled sesame seeds.
– Decorate meatballs with some more chopped coriander and some plain yoghurt.