Lamb Meatball Curry
Lamb Meatball Curry
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- 2 packs of The Spice Tailor Rustic Rogan Josh
Spiced Lamb Kofta
- 450g lamb mince
- 1 rounded tsp cumin powder
- Salt and lots of black pepper to taste
- 1 tbsp vegetable oil
- 1½ tsp garam masala powder
- Small handful of chopped fresh coriander
- 1½ tsp each finely chopped ginger and garlic
- 2 small slices of bread, crumbed
- Grind the spices from the whole spice sachet until fine.
- For the Kofta, put all lamb, ginger and garlic, breadcrumbs, half the powdered spices, cumin, half the coriander, half the oil and a good amount of seasoning in a bowl and mix well. Check the seasoning by frying off a little of the mince mixture and taste, adjusting the amount of salt as necessary. With damp hands, roll the mince into small meatballs. Set aside.
- Heat the remaining oil in a large, wide pan, add the sauces from both the pouches and 200ml water. Bring to a boil and check seasoning. Add in the meatballs and bring back to a boil. Simmer on gentle heat for 25 minutes or until the lamb is cooked through and the sauce is creamy. Taste and adjust seasoning and add the remaining powdered spices, coriander and serve with rice or Indian bread.
- 2 packs of The Spice Tailor Rustic Rogan Josh
Spiced Lamb Kofta
- 450g lamb mince
- 1 rounded tsp cumin powder
- Salt and lots of black pepper to taste
- 1 tbsp vegetable oil
- 1½ tsp garam masala powder
- Small handful of chopped fresh coriander
- 1½ tsp each finely chopped ginger and garlic
- 2 small slices of bread, crumbed
- Grind the spices from the whole spice sachet until fine.
- For the Kofta, put all lamb, ginger and garlic, breadcrumbs, half the powdered spices, cumin, half the coriander, half the oil and a good amount of seasoning in a bowl and mix well. Check the seasoning by frying off a little of the mince mixture and taste, adjusting the amount of salt as necessary. With damp hands, roll the mince into small meatballs. Set aside.
- Heat the remaining oil in a large, wide pan, add the sauces from both the pouches and 200ml water. Bring to a boil and check seasoning. Add in the meatballs and bring back to a boil. Simmer on gentle heat for 25 minutes or until the lamb is cooked through and the sauce is creamy. Taste and adjust seasoning and add the remaining powdered spices, coriander and serve with rice or Indian bread.
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Rogan Josh has its roots in Kashmir, where it was traditionally made simply with oil, freshly pounded spices, yoghurt, fresh lamb and a natural red food colouring. However, as the dish left its home, it morphed into a heartier lamb curry and went from a regional favourite to a national one.
Whilst our Rustic Rogan Josh nods to its original roots, it has added zing and depth. Our Rogan Josh is perfect for less expensive, more flavourful cuts of lamb, but also works with mince and other quicker-cooking cuts. Why is it rustic? Refined sauces are often passed through a sieve for a finer, less textured sauce. Our Rogan Josh is full of wonderful little textures that burst with flavour as you bite into little chucks of tomato, ginger, coriander and other delicious ingredients.
