|
Home
Up
| |
Pete's Lamb Kofta
1oz butter
1oz plain flour
½ pint lamb stock
1½ lbs. tomatoes skinned and chopped
1 tsp. puree
1 tsp. sugar
1 tsp. fresh or ½ tsp. dried thyme
1 mince lamb
1 finely chopped onion
2 oz fresh breadcrumbs
1 tsp. garam masalla
1 tsp. chilli
1 egg
Oven on Mk 4
Sauce
Melt butter; stir in flour and cook for 1 min. Gradually add stock, then tomatoes, tom puree, sugar, thyme and seasoning.
Balls
Mix lamb, onions, breadcrumbs and spices and season. Add egg to bind.
With floured hands shape into balls and fry until browned. Place in ovenproof dish and pour over sauce. Cover and bake for 30 mins.
Freeze any extra separate from sauce.
|
Pete's Lamb Kofta