This is one of our favourite lamb curries, it's ridiculously simple to make and perfect for a Friday or Saturday evening meal.
The star ingredient in the sauce is Patak's Korma Curry Paste with coconut and coriander. You can read about Patak's on their very informative site here where they list the ingredients, nutritional information and lots of other useful details about their products.
A couple of comments regarding the ingredients list, I always dry fry coriander seeds and then grind them in the pestle and mortar. Any remaining fresh ginger can be successfully frozen, and then grated into any future recipes directly from the freezer, (there is no need to remove the brown outer layer of the ginger).
I have slightly adapted the amount of sauce from the original recipe, we prefer plenty of sauce to go with our rice and naan bread.
This recipe freezes well and if you only need enough for two, the other half can be frozen for a rainy day.
ISBN 1740452259 - Page 146
500g minced lamb, 1 onion (finely chopped), 1 finely chopped garlic clove, 1 teaspoon grated ginger, 1 finely chopped small chilli, 1 teaspoon garam masala, 1 teaspoon ground coriander, 50g ground almonds, 2 tablespoons chopped coriander to garnish.
For the sauce: 1 tablespoon of oil, 1 finely chopped onion, 4½ tablespoons Korma curry paste, 1½ cans chopped tomatoes (600g), 180g thick natural yoghurt, 1½ teaspoons lemon juice.
1. Combine the lamb, onion, garlic, ginger, chilli, garam masala, ground coriander, ground almonds in a bowl. Shape into walnut size balls with your hands.
2. Heat a large non-stick frying pan and cook the koftas in batches until brown on both sides - they will not need to be cooked all through.
3. To make the sauce: heat the oil in a saucepan over low heat. Add the onion and cook for 8 minutes, or until soft and golden. Add the curry paste and cook until fragrant. Add the tomatoes and simmer for 5 minutes. Stir in the yoghurt (1 tablespoon at a time) and the lemon juice, stirring until combined.
4. Place the koftas in the tomato sauce. Cook, covered, over low heat for 20 minutes. Serve over steamed rice and garnish with the coriander.