Cooking tip and variation:
Cooking tip: The lamb must be finely ground for making koftas. If necessary, process in a food processor for 1 minute before mixing with the other ingredients.
Variation: You can use any mixture of vegetables you have to hand, such as red bell pepper, broccoli, chopped green beans, or snow peas.
Lamb koftas
Ingredients:
Ground lamb - 1 1b
Small onion - 1 (Finely chopped)
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Garlic paste - 1 tsp
Cilantro - 2 tbsp (Chopped)
Vegetable oil - ¾ cup
Scallions - 6 (Chopped)
Green bell pepper - 1(Seeded and Chopped)
Fava beans - 1 ½ cups
Baby corn cobs - 12
Cauliflower - 1 (Small, Cut into florets)
Green chillies - 3 (Chopped)
Lime juice - 1 tbsp
Mint leaves - 1 tbsp
Salt - to taste
Method:
1. Place the lamb, onion, cumin, coriander, chilli powder, garam masala, garlic paste, and half the cilantro in a bowl and mix well with your hands.
2. Season with salt to taste. Cover and let chill in the refrigerator for a few minutes.
3. Heat 3 tablespoons of the vegetable oil in a preheated wok or large skillet.
4. Add the scallions and cook, stirring frequently, for 1 minute.
5. Add the green bell pepper, fava beans, corn cobs, cauliflower, and chillies and cook over high heat, stirring for 3 minutes, or until crisp and tender. Reserve.
6. Heat the remaining vegetable oil in a separate pre heated wok or large skillet.
7. Meanwhile, form the lamb mixture into small balls or ovals between the palms of your hands.
8. Add the koftas, in batches, to the hot oil and cook, turning them frequently, until golden brown.
9. Remove with a slotted spoon and drain on paper towels.
10. When they are all cooked, return the vegetables to the heat and stir in the koftas.
11. Cook over low heat, stirring frequently, for 5 minutes, or until heated through.
12. Sprinkle with the lime juice and serve garnished with the remaining cilantro and mint leaves.
When buying snap beans (green or yellow) look for a fresh, bright appearance with good color. Pick young, tender beans with crisp, firm pods.
AVOID: wilted or flabby bean pods, serious blemishes or decay. Beans with thick, tough fibrous pods were picked past their prime.
Vegetable kurma
Ingredients:
Onion - 1
Tomato - 1
Vegetables - 2 Cups (EX. Potatoes, beans, carrot, peas, radishes, cauliflower etc.,)
Pepper powder - ½ tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - ¼ tsp
Coconut milk - 1 ½ cups
Salt - to taste
Cilantro - to garnish
To make paste:
Ginger - ½ inch
Garlic - 5-8 cloves
Green chillies - 4
Seasoning:
Oil - 2 tbsp
Cloves - 5
Cinnamon - 2 pieces
Garam masala - 1 tsp
Method:
1. Make the paste and keep aside. Clean all the vegetables and let the water drain.
2. In a heavy bottom pan add oil and all the seasoning, let it splatter.
3. Now add the onion, sauté for 5 minutes. Then add the tomato and let it cook for another 5 minutes.
4. Mix the grind paste mix to the onion and tomato.
5. Let it cook for 10 minutes or until the raw smell is gone.
6. Add the vegetables and cook accordingly to the vegetables you add.
7. You can add anywhere between 1-2 cups of water. Cover and cook until the vegetables are fully cooked.
8. Once the vegetables are done add the coconut milk and cook for 10 minutes
9. Garnish with cilantro.
10. Serve with white rice, naan, chappathi, roti, poori.
