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The 'tulip' glass is the perfect all-purpose wine glass. Its inward turned rimm helps trap the scent of the wine.
More Facts
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To remove stains from your oven racks, put them in a heavy-duty garbage bag with 2 cups of cloudy ammonia and leave overnight. They will be extremely quick and easy to clean the next morning.
More Kitchen Tips
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| Nick's Lamb Kofta Curry |
Added: 29th Feb, 2008 | Viewed 150 times |  |  |
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| My hubby adapted this from "The Food Of India" cookbook and it was just fantastic. The lamb koftas were tender and melted in the mouth, the curry was tangy and very aromatic. A tad time-consuming but well worth the effort. |
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| Ingredients |
| Ingredients for Kofta
500g minced lamb
2cm piece of ginger, grated
3 garlic cloves, finely chopped
2 green chillies, deseeded and finely chopped
1 onion
1 egg
1/2 tsp salt
Ingredients for the Curry
200g tin chopped tomatoes
150ml thick natural yoghurt
1 onion, finely chopped
2 tsp coriander seeds
2 tsp cumin seed
10cm piece of cinnamon
6 cardamom pods
6 cloves
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp paprika
1/2 tsp salt
3 tbsp oil
freshly chopped coriander leaves |
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| Method | To Make the kofta,
grate the onion, put it in a sieve and use a spoon to press out as much liquid as possible. Put it in a bowl and combine with the lamb, ginger, garlic, green chilli, salt and egg. Mix well, and divide into 20 equal portions. Shape each into a ball. Cover with clingfilm and refrigerate for 2 hours.
To Make the curry,
place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove, then dry-roast the cumin seeds. Grind the roasted mixture to a powder using a mortar and pestle. Heat oil in a karahi or heavy bottomed frying pan. Add the cinnamon stick, cardamom pods, cloves and onion. Fry until, the onion turns golden. Add all the ground spices and salt. Saute for 30 seconds. Stir in the tomato and remove from heat. Slowly stir in the yoghurt and mix well. Return the pan to heat, slide in the koftas and bring to a boil. Simmer uncovered for 50 minutes over very low heat. Gently shake the pan from time to time to prevent the koftas from sticking. If the curry starts drying out add a little bit of water and continue cooking. Serve hot garnished with coriander leaves. |
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