In these days of social distancing, there seems to be quite a lot of time to peruse the pantry and I’ll admit it, I’m quite enjoying coming up with new ways to utilise those cans that have been standing to attention in the cupboard for a while.
This Beef or Lamb Kofta Curry recipe uses tinned lentils and tomatoes, a can of coconut milk, some curry paste, spices and frozen peas. We all mostly do have an onion or two in the fridge and hopefully a few chillies as well as some herbs growing in the garden but if not, just wing it with whatever you do have.
I did have to go in search of mince and finding the supermarkets surprisingly cleaned out of it, I popped my head in to the local butcher. Gotta love him, he had pork, veal, lamb and beef mince AND a sense of humour!
So, here’s a very tasty meal, quick to prepare, requires no special ingredients and freezes well. Now you’ll have even more time to peruse all those other cupboards in need of attention.
Happy distancing and keep well.
Rosie
BEEF OR LAMB KOFTA CURRY
Serves 6
400 gm tinned lentils, rinsed and drained
500 gm beef or lamb mince
1.5 teaspoons garam masala
Salt and pepper
1 tablespoon vegetable oil
400 gm tinned tomatoes
40 gm fresh ginger, peeled and roughly chopped
4 spring onions, roughly chopped (or use ½ an onion)
1 long red chilli, roughly chopped (or use a big pinch dried chilli flakes)
1 bunch coriander: roots washed, scraped and chopped; stems chopped
(reserve coriander leaves for garnish)
1 teaspoon turmeric
1 teaspoon honey
3 teaspoons Indian flavoured curry paste e.g.rogan josh
200 ml coconut milk
300 gm frozen peas
1 lemon, in wedges, to serve
Pappadams to serve
Combine lentils, mince, garam masala and salt and pepper in a bowl and knead until well combined. Divide mixture in half and, with wet hands, squeeze and mould each half into six fat fingers. Heat the oil in a frying pan, add koftas and turn to brown on all sides.
While the meat is cooking, place tomatoes, ginger, shallots (or onion), chilli, coriander roots and stems, turmeric, honey, curry paste and coconut milk into a food processor and process until well pureed.
Pour into the pan with the koftas, bring to the boil, simmer to desired consistency. Add the frozen peas and return to a simmer.
Season to taste and serve with steamed rice, a scattering of coriander leaves, lemon wedges, pappadams and cucumber raita if desired.