Add all the spice powders except garam masala. 4. Fry on low heat with a splash of water for 2-3 mins till oil separates. 5. Add water and garam masala. Slide in the meatballs and cover pan. Let the ...

Indian-flavoured lamb meatballs are cooked in a wonderfully spicy sauce. If you don’t finish it all in one sitting, this tastes great re-heated the next day. Put the onion, chillies, ginger ...

curry paste and coconut milk, then blitz until thoroughly combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Step 5: Take the lid off the rice, add the peas ...

Add the fried koftas gently into the gravy and turn off the flame. While the kofta gravy is still simmering, add a tablespoon of ghee and sprinkle in Bengali garam masala. Serve hot with steaming ...

So have kofta — in this case, tiny, juicy lamb meatballs spiced with cumin, coriander and dill. The herb sauce is as green as an Irish pasture, made with handfuls of my garden herbs, a mix that ...

This fragrant, sweet and spiced lamb curry is magnificent enough for a celebration like Eid or a Ramadan dinner party where you want to impress. But it's also really easy. Don’t be scared of the ...

Spicy aromas filled Vancouver's Heritage Hall recently as chefs served 10 different dishes in the 2025 Curry Cup ...

We divided the kofta mix in half to serve two and froze the rest for another time. Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover ...

Grind the remaining kofta ingredients and mix with the meat. Form into small roundels and fry in hot oil to seal the meat. Remove the koftas and saute the onion paste in the same oil. When colored, ...