Lamb Koftas

I served these as tapas at a recent party. They also make a great main served with rice.

Onion Base

2	Onions, finely chopped
¼ cup	Olive oil
3 cloves	Crushed garlic
1 ½ Tbsp	Curry powder, medium
2 tsp	Garam masala
1 tsp	Chilli powder

Sauce

1 Tbsp	Tomato paste
450 g	Diced tomatoes, can
2 cups	Lamb stock, or beef stock
200 ml	Coconut cream
1 tsp	Ground cinnamon

Koftas

600 g	Lamb mince (Main)
2 Tbsp	Coriander, chopped
2 Tbsp	Mint
1	Egg, lightly beaten
1 to taste	Salt & freshly ground pepper

Directions

1. Heat oil in a frying pan and saute onions on medium-low heat until very soft but not browned.
2. Add garlic, curry powder, garam masala and chilli powder. Cook, stirring, for 2 to 3 minutes.
3. Divide mixture in half and put one half in a bowl to combine with mince.
4. Add tomato paste and canned tomatoes to remaining onion mixture in frying pan.
5. Simmer for 2 minutes. Stir in stock, coconut cream and cinnamon. Simmer for 2 to 3 minutes.
6. To make koftas, combine reserved onion mixture (process if too chunky) with lamb, herbs, egg and seasoning.
7. Mix well. Roll into golf ball-sized balls. Return sauce to a simmer and add lamb balls.
8. Poach for about 30 minutes, until cooked.