Gori-friendly recipe: Kofta curry (pork or lamb)


I wish I could post smells. Nothing smells better than onions frying in left over spices of koftas which have been crisped. I like curry as much as the next gori and I like to mix things up a bit. Koftas are great on their own, but I find them equally great in a curry. For this recipe, I use pork mince, but you can use lamb, too. A lot of the spices I add “to taste” since I like my food quite hot, I add a lot of chilli…but you might choose to not add chilli at all (if you have a sensitive Western pallet :)

For the Koftas

500 g of mince
1 tbls spoon garam masala
1 teaspoon of coriander powder
1 teaspoon of cumin powder
3 gloves of garlic, chopped
bunch of fresh coriander, chopped
fresh chillies, chopped (to taste)
little salt and pepper
bread crumbs to bind

Mix all the ingredients together, obviously the more you mix things through, the better it’ll be. Get messy, don’t be scared. Once everything is nicely mixed through, shape the mince into meatball type shapes, or oval type shapes a little bit flatter – depends on how you like yours.

For the marinade

250 – 300ml of plain yoghurt, depending on how much sauce you want
1tbl spoon of garlic paste (cheating, I know)
1 tbl spoon of crushed ginger
little bit of chilli powder to taste
1 and a half tbl spoon of tumeric
Spalsh of lemon juice

Mix the marinade together and cover the koftas with it. Leave to marinate for at least three hours. If you can do it overnight, great.

Once you’re ready to cook, heat some oil in a flat pan and carefully remove the koftas, placing them into the pan until they brown. Keep the marinade. Once you’ve turned the koftas over and browned them on each side, remove from the pan. Finely chop a large red onion and brown in the pan. Then ¬†add the rest of the marinade as well as the koftas and leave to simmer for about 30 minutes.

Serve with rice and naan.