Kofta Curry - the Yorkshire Way

• 16 lamb, koftas (minced lamb meatballs)
• 4 tablespoons ghee
• 2 large onions, finely diced
• 10 garlic cloves, minced
• 5 green thin chili peppers, finely sliced, inc seeds (Kashmiri)
• 4 green cardamom pods
• 1 inch cubed fresh gingerroot, finely sliced
• 12 teaspoon coriander seed, ground
• 1 teaspoon chili powder, hot
• 1 teaspoon turmeric powder
• 1 12 teaspoons coriander powder
• 1 teaspoon cumin powder
• 3 bay leaves
• 5 potatoes, diced
• 2 vegetable bouillon cubes
• 1 (440 g) canchopped plum tomatoes
• 1 teaspoon ground mace
• 2 tablespoons natural yoghurt

1. Get a heavy based large saucepan and melt the ghee.
2. Fry the onions in the ghee with the ginger until softened, then add the garlic and chopped chilies and fry for another 2-3 minutes.
3. Add all the powders and spices, except the vegetable stock cubes, and then stir and fry for another 1-2 minutes.
4. Add the tomatoes and then the potatoes, and allow to simmer for 5 minutes.
5. Add the Koftas, along with the bay leaves and 250ml of boiling water, containing the 2 stock cubes.
6. Leave to simmer with a lid on the pan, until the potatoes are cooked - I'd recommend approx 45-60 minutes.
7. Remove from heat and add the 2 tablespoons of natural yoghurt.
8. Serve with Roti or Chapatti, and a glass of strong red wine.

lamb, ghee, onions, garlic, peppers, green cardamom, fresh gingerroot, coriander seed, chili powder, turmeric powder, coriander powder, cumin powder, bay leaves, potatoes, vegetable bouillon cubes, ground mace, natural yoghurt

Taken from www.food.com/recipe/kofta-curry-the-yorkshire-way-367897 (may not work)