How do you make the perfect lamb kofta? We asked Hari Ghotra to guide us through making the perfect kofta - and it's easier than you think.<br /><br />Thank you to Hari Ghotra! https://www.youtube.com/user/harighotracooking<br /><br />Ingredients: <br /><br />Kofta<br />- 400g mince lamb<br />- 2 tbsp oil<br />- 1 tsp salt<br />- 1 tsp cumin seeds, crushed<br />- 1 tsp chilli powder<br />- 2 tsp garam masala<br /><br />Masala Sauce<br />- 1 tbsp oil<br />- 1 large onion, finely chopped<br />- 2-3 cloves of garlic, finely chopped<br />- 2 tsp ginger, grated (3-4cm)<br />- 1 tsp salt<br />- 1 tsp turmeric<br />- 1 tsp dried fenugreek leaves<br />- 1 chilli, chopped<br />- ½ tsp chilli powder<br />- 200g or ½ tin of plum tomatoes<br />- 1 tsp garam masala<br />- Handful fresh coriander, finely chopped<br /><br /><br />Method<br />- In a large mixing bowl add the mince lamb, salt, cumin, chilli powder, garam masala, and mix using your hands to ensure the spices are evenly distributed.<br />- Rub a little oil on to your hands to stop the mixture sticking to your hands.<br />- Take a small amount of the meat and roll in your palms to make a meatball. Ensure it is smooth all over and set to one side.<br />- Repeat with the rest of the mixture.<br />- Heat the oil in a frying pan. Carefully fry the meatballs (kofta) in batches so they brown and crisp up all over.<br />- Remove the kofta using a slotted spoon and set them on some kitchen paper to drain.<br />- Heat the oil in a pan and stir in the onions and garlic and gently cook down until the onions turn a dark golden brown colour.<br />- Reduce the heat and add the ginger and chopped chilli, stir and add the tomatoes, salt, turmeric, fenugreek and chilli powder.<br />- Stir together and leave to cook gently so the onions and tomatoes melt together with the spices creating a wonderfully thick aromatic paste.<br />- Add the kofta to the pan and coat with the sauce for a few minutes.<br />- Add enough boiling water to get the consistency of sauce you want. -<br /> Bring it all to the boil and turn the heat off.<br />- Leave the kofta to absorb the juices from the sauce for 5-10 minutes.<br />- Throw in the garam masala and corinander before serving.<br /><br />Like this? Subscribe to the YouTube channel for more Mumsnet content. New videos every week: http://tiny.mn/1k47ooT<br /><br />Want to get involved? Join the Mumsnet Influencers' network - just email us at influencers@mumsnet.com<br /><br />Like Mumsnet on Facebook: https://www.facebook.com/mumsnet<br />Follow Mumsnet on Twitter: @mumsnettowers<br />Follow Mumsnet on Instagram: @mumsnet
