Nico's Polle Polle Lamb Kofta

by Bhuvinder Flora Lamb Recipes Nicos Polle Polle Tips Spice Trail

Nico's Polle Polle Lamb Kofta

Lamb kofta are spicy meatballs in a delicious spicy tomato sauce. This recipe takes time to prepare but it is well worth the effort. We’ve made it quicker for you as all you need is Nico’s Polle Polle Spice Mix instead of all the other spices and seasoning needed in a traditional lamb kofta dish. This recipe doesn’t need green chillies but if you want to spice it up then you can add them in, but we would only recommend just the one chilli, or two if you are really brave!

Ingredients:

  • Vegetable oil or coconut oil
  • 500g Mince Lamb
  • 3 teaspoon Nicos Polle Polle Spice Mix
  • 2 medium Onions
  • 3 Garlic Cloves
  • 4cm piece of fresh Ginger
  • Small handful of fresh Fenugreek Leaves
  • 300g Crushed Tomatoes or Tinned Tomatoes
  • Handful fresh Coriander

Method:

In a bowl add the lamb and 2 teaspoons of Nico’s Polle Polle Spice Mix, and combine well so all the spice mix is in the mince. Wash your hands and add a little oil to your hands to prevent sticking and take small amounts of mince and roll in to balls ensuring they are smooth and equal sizes. A good guide for meatballs would be around 1inch diameter. The larger they are the longer they cook and you don’t want to roll them too small because it will take a while to roll them all out. Place on a lightly oiled tray or plate and keep aside.

In a large pan, add about a tablespoon of oil and heat. Finely chop the onions and garlic and add to the heated oil. The finer the onion and garlic the quicker they will cook and combine with the tomatoes. Once the onions are a golden brown, grate the ginger and cook through until the onions turn a dark golden brown. Add the remaining Nico’s Polle Polle Spice Mix and stir well. Leave to cook for a further 2 minutes on a low heat then add in the tomatoes. If using tinned tomatoes, blend so that the tomatoes are almost smooth. Stir well and bring to a gentle simmer. Add the finely chopped fenugreek leaves and cook on a low heat and once the oil has started to separate the spicy sauces is ready.

Place the meatballs carefully and coat with the sauce leave for a few minutes until the colour starts to change slightly and stir carefully. Add enough boiling water to give the sauce a nice consistency and bring to the boil, lower the heat and cook for about 30 minutes, until the meatballs are cooked through. Garnish with fresh coriander.

Serve with Naan or fresh bread or with boiled rice.

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