Kofta Hara Masala (Indian Meatballs In A Green Sauce)
In this recipe, tender and flavorful lamb koftas are simmered in a fragrant and vibrant green sauce until they are perfectly cooked and infused with rich spices. Paired with fluffy and aromatic lemon and ginger rice, this dish is a delightful blend of textures and tastes that will impress your guests and leave them craving more. Garnished with crunchy almonds, creamy dollops of cream, and fresh mint, this dish is a feast for both the eyes and the palate. Enjoy the harmony of Middle Eastern flavors in every mouthful!
— Constant Cookbook
Ingredients
- 500g/1 lb minced lamb
- 2 or 3 spring onions
- 2 green chillies, finely chopped
- 1 tbsp fresh coriander
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp garam masala
- 1 tsp freshly ground black pepper
- 1 tsp garlic
- 1 tsp ginger
- to taste salt
- 75ml/2½fl oz vegetable oil
- 2 large onions
- 150ml/5fl oz plain yoghurt
- 3 green chillies
- 1 small bunch fresh coriander
- 1 tbsp fresh mint
- 1 tsp garlic
- 1 tsp ginger
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground fennel seeds
- ½ tsp freshly ground black pepper
- ¼ tsp ground turmeric
- 1 tsp lemon juice
- to taste salt
- 800ml/2 pints hot water
- handful toasted flaked almonds
- 1 tbsp fried onions (reserved from onions fried for green sauce)
- 2 tbsp single cream
- 1 tbsp freshly chopped mint
- 400g/14oz basmati rice
- 2 lemons
- 1cm/½in piece root ginger
- pinch salt
- 1 tsp ghee ( clarified butter
- 800ml/1 pint 9fl oz water
- pinch turmeric
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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