takes 30 minutes
- 500g lean lamb mince
- 1 onion, finely chopped
- 2-4 garlic cloves, crushed
- 1/3 cup panko breadcrumbs
- 1 lemon, zested
- 3 tbsp fresh coriander, chopped
- 3 tbsp fresh mint, chopped
- 3 tbsp olive oil
- 4 tbsp massaman curry paste
- 1 tbsp chopped ginger
- 400g tin diced tomatoes
- 3/4 cup light evaporated milk with a couple of drops of coconut essence or just use coconut milk
- 1 cinnamon stick
- 1 red onion, finely sliced
- half head cauliflower, grated using your food processor
- Place the mince, onion, garlic, breadcrumbs, lemon zest, coriander and 3 tablespoons of mint in a large mixing bowl.
Add plenty of sea salt and freshly ground black pepper and
- Rinse your hands under cold water and, without drying, shape the mixture into 24 small meatballs.
- Place a large, non-stick frying pan over medium-high heat. Add 1 tablespoon of the oil and, when hot, add half the meatballs and fry for 4-5 minutes, turning often, until lightly browned on all sides.
- Transfer to a plate and repeat with more oil and remaining kofta. Return the pan to the heat, add the remaining oil, curry paste and ginger. Fry for 1 minute, stirring constantly.
- Tip the tomatoes and coconut milk into the pan and stir well. Add the cinnamon stick and season with a little sea salt and plenty of black pepper. Bring to the boil, then reduce the heat and simmer gently for 3 minutes.
- Return the meatballs to the pan and cook in the curry sauce for a further 5 minutes, until tender and cooked through.
- Place cauliflower rice in serving bowls and top with curry scattered with the red-onion slices & mint leaves. Enjoy!
From Bill Granger, Easy