Ingredients
500gm finely ground lamb mince
5 eggs, 700g size full boiled in their shells
1 egg for beating into the mince
½ teaspoon garam masala
2 green chilli slit seeded
60 gm med onion copped well
½ salt teaspoon or to taste
½ cup plain flour with 1 teaspoon garam masala
3 tablespoons or more oil
The Sauce
100 gm red onions
2 cloves garlic chopped well
350 gm tomatoes chopped well
1 pinch turmeric
1 teaspoon chilli powder
1/2 teaspoon garam masala
2 green chillis chopped fine
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Method
Add 1 beaten egg to the minced lamb.
Add finely chopped green chillies, onion powdered
spices and salt to the mince.
Peel the eggs after they cooled, then dip them in
the seasoned flour and then coat with minced meat
carefully, coating the mince with a light dusting
of flour again.
Deep fry until golden brown.
Allow to cool
To prepare gravy:
Heat fat and add sliced onion and sauté, until
golden.
Add finely chopped garlic, turmeric and chilli powder.
Add pureed tomatoes salt and simmer slowly.
Put the koftas in the gravy, simmer for about 15 mins
slowly.
Coat:
The lamb thickly all over, using half the marinade.
Cover with clingfilm and marinate in the fridge overnight.
Cover the remaining marinade and refrigerate it.
To make:
The almond coating, preheat the oven to 190°C
(375°F/Gas 5). Finely chop the almonds in a food
processor or with a knife. Mix the reserved marinade
with the ground almonds, jaggery, yoghurt and food
colouring, if using. Uncover the lamb and coat it
all over with the mixture, especially on the top and
sides. Transfer the lamb to a shallow roasting tin
and cover loosely with oiled foil. Bake for 1 hour,
then remove the foil and bake for another 30 minutes,
or until the lamb is cooked and the coating set and
browned. Test the meat nearest to the bone to see
whether it is cooked – a skewer should come
out very hot.
To serve:
Slice koftas in half with a sharp knife. They are
supposed to look like elongated eyes with the eggs
on their extended ovals.Garnished with chopped coriander
leaves and serve, allowing one serve for each person
with some sauce for serving
To serve:
Salad greens of baby rocket lettuce chopped nuts and
sultanas
Dressing: ¼ cup olive oil,
3 tbs lime juice and a tablespoon of honey whipped
together.
Salt and pepper to season.
Whip together and pour
over salad greens
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