Kofta hara masala (Indian meatballs in a green sauce)
Ingredients
For the koftas
- 500g/1 lb minced lamb
- 2 or 3 spring onions, finely chopped
- 2 green chillies, finely chopped
- 1 tbsp fresh coriander, chopped
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp garam masala
- 1 tsp freshly ground black pepper
- 1 tsp garlic paste
- 1 tsp ginger paste
- salt to taste
For the green sauce
- 75ml/2½fl oz vegetable oil
- 2 large onions, finely sliced
- 150ml/5fl oz plain yoghurt
- 3 green chillies
- 1 small bunch fresh coriander
- 1 tbsp fresh mint, chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp ground cumin seeds
- 1 tsp garam masala
- 1 tsp ground fennel seeds
- ½ tsp freshly ground black pepper
- ¼ tsp ground turmeric
- 1 tsp lemon juice
- salt to taste
- 800ml/2 pints hot water
To garnish
- handful toasted flaked almonds
- 1 tbsp fried onions (reserved from onions fried for green sauce)
- 2 tbsp single cream
- 1 tbsp freshly chopped mint
For the lemon and ginger rice
- 400g/14oz basmati rice
- 2 lemons, juice from both and zest of 1 only
- 1cm/½in piece root ginger, finely sliced into julienne strips
- pinch salt
- 1 tsp ghee (clarified butter)
- 800ml/1 pint 9fl oz water
- pinch turmeric
Method
To make the koftas, mix all the kofta ingredients together in a mixing bowl and combine thoroughly.
Shape into golf ball sizes.
For the green sauce, heat the oil in a non-stick saucepan. Add the sliced onions and fry until they are golden-brown. Remove and keep to one side, reserving the oil in the pan.
Place all the other green sauce ingredients, except for the reserved oil and water, into a food processor or blender. Add all but one tablespoon of the fried onions (which you will use for the garnish) and blend to form a smooth paste.
Using the same saucepan in which the onions have been fried, reheat the reserved oil and add the spice paste to the pan. Fry for at least 2-5 minutes.
Add the hot water to the pan and bring to the boil. Make sure that the sauce is bubbling, then add the koftas. Bring back to the boil and simmer for at least 30-45 minutes, partially covered, to allow the sauce to thicken and reduce.
Once the oil starts to separate from the sauce, the koftas should be ready.
For the lemon and ginger rice, wash the rice in hot water then rinse several times in cold water to remove as much starch as possible. Cover the rice in plenty of cold water, add a little salt and soak for at least half an hour, then drain.
Place the lemon juice and zest, half of the ginger julienne, salt and a teaspoon of ghee into a large, heavy-bottomed pan. Add the water and bring to the boil. Allow the ginger to soften slightly then add the drained rice and turmeric. Stir twice and cook the rice until the liquid is reduced.
When the liquid starts to bubble, you will notice that the rice will form craters. As soon as this happens, reduce the heat to a simmer. Place a dry cloth over the pot then cover with a lid. Leave to simmer for at least 10 minutes. Do not open the lid during this stage.
After 10 minutes remove from heat.
To serve, garnish the koftas with the reserved fried onions, toasted flaked almonds, cream and fresh mint and serve with the lemon and ginger rice.