Lamb Kofta Curry & Vegetable Pilau

Lamb Kofta Curry & Vegetable Pilau
Serves: 2 people (with plenty leftover)
Time: 1 hour
Ingredients
For the Kofta Curry:
400g lamb mince
1 brown onion finely chopped
50g chopped fresh coriander leaves
10g of madras curry paste (I use Pataks)
5g ground cumin
5g ground coriander
5g ground turmeric
1 tablespoon lemon juice
5 garlic cloves crushed
1 inch freshly grated ginger
1 green chilli chopped finely (optional)
Salt to taste
200g frozen peas
250g Onion tomato masala (recipe here)
For the Pilau:
130g basmati rice
200g frozen mixed vegetables of your choice
1 chicken stock cube
1 teaspoon tomato puree
1 teaspoon mixed herbs
1.5 cups water

Method

  • Preheat your oven to 180 degrees centigrade
  • Mix up all the kofta ingredients apart from the onion tomato masala and frozen peas and leave to marinate for around 30 minutes
  • Once nicely marinated, divide the mixture into koftas and place in a heavy bottomed pan (make sure your pan is safe to go into the oven)
  • Place the koftas into the oven for around 10 minutes to start cooking through, they will then start to firm up so are less likely to break up when you stir
  • After 10 minutes, add the masala to the pan and put the whole thing back into the oven for 20 minutes, turning the oven down to 150degrees.
  • After 20 minutes, add the frozen peas and place it back into the oven for a final 10 minutes.
  • While the final cook is happening in the oven, take all the ingredients for your rice and place them into the Instant Pot (If you don’t have you, you can buy them on Amazon here)
  • Set your Instant Pot pressure valve to sealing and then push the ‘Rice’ function button. This should set the pot to 12 minutes cooking time at low pressure
  • Once your Pot beeps, it’s time to serve up!
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