A family friendly curry that utilises our delicious house-made koftas. Since they’re already full of flavour, all that’s left for you to do is whip up this easy curry sauce and that’s dinner sorted. Feel free to add in capsicum, cauliflower or potatoes to up the veg. Simple and tasty, this is sure to be a new household favourite!
Serves 4
Ingredients
75g raw, unsalted cashew nuts
5 lamb koftas
4 tbsp neutral oil
1 onion, roughly chopped
3 garlic cloves, bruised
1 inch ginger, roughly chopped
5 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tbsp garam masala
½ tsp turmeric powder
1 tsp chilli powder - optional
400 ml tomato passata
100ml cream
Serve with rice and garnish with coriander
Method
Start by placing the cashew nuts into 100 ml water and set aside.
Then roll the lamb koftas into balls - similar to the size of golf balls.
In a large, heavy based fry pan, heat 2 tbsp oil on medium heat.
Add in the koftas and cook until brown on both sides. Once browned, remove from the pan and set aside.
Puree the onion, garlic and ginger into a paste.
Place the saucepan that fried the koftas back on the heat on medium-low. There should be around 2 tbsp oil in the pan.
Once hot, add in the onion puree mix and cook for 10 mins, stirring to avoid sticking to the pan.
While this is cooking, use a stick blender to blend the cashews in their soaking liquid.
Next, add in the spices and cook for another couple of mins, ensuring they don’t burn.
Pour in the passata and pureed cashews.
Season with salt and pepper and bring to a simmer.
Cook for curry base for 10 mins.
Add in the koftas and cook for another 10 mins to heat through.
Then stir through the cream and cook for a couple of minutes.
Serve on a bed of rice and garnish with coriander.
