Sauce:
2 tbl oil
1 onion chopped
1 tbl flour (gram if possible)
1 teaspoon of each: Coriander, cumin, turmeric and ¼ tsp of
cinnamon, cloves
½ vegetable stock cube dissolved in ¾ pint of boiling water
¾ small pot of single cream
Coriander leaves
Koftas:
½ lb minced lamb and beef
2 tsp Garam masala
1 tsp Cayenne pepper
1 clove garlic grated
¼ inch ginger grated
Microwave Method (all settings on HIGH):
To a 1 pint glass measure add the oil and heat for 30 secs
Add the onion and cook for 3-4 mins
Add the flour and spices and cook for 5 mins
Stir in the stock, stir and fill with boiling water until a ¼ inch below the 1 pint line
Cover loosely and cook for 10 minutes, stirring once or twice and checking to make sure it doesn’t boil over.
Meanwhile mix the kofta ingredients together and fashion into small balls. As a rule you should get around 12 for this amount of ingredients.
Place the koftas in a large casserole in a single layer.
Carefully cover them with the sauce.
Cover and cook for 5 minutes.
Carefully turn them and cook for 4 minutes.
Stir in the cream and fresh coriander and leave for 4-5 mins
1 cup of rice
1½ cups boiling water
salt and pepper
1 tsp cumin seeds
1 tsp turmeric
2 oz butter
Method:
To a microwaveable container add the butter and cook for 40s until melted.
Add the cumin and turmeric and stir. Add the rice and stir
Heat on HIGH for 2 mins.
Place the mixture with the seasoning in a saucepan, cover and cook for 15 mins until the rice has absorbed the water.
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