Lamb kofta pulao recipe

Details

• Cuisine: Indian
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Serves: 4

Step-by-step

1. For the koftas: pound the chilli and ginger in a mortar and pestle to a coarse paste. In a bowl combine the minced lamb, chilli ginger paste, Patak's Balti Paste, coriander and mint. Mix well - the mince should be well flavoured with the herbs and paste.
2. Add the egg and salt to the bowl; combine everything together. Shape into small meatballs and refrigerate for 10-12 mins.
3. For the rice: heat butter and oil in a heavy bottom pan. Add the cardamom pods, cloves and bay leaves. Stir for a few seconds. As they start to sizzle in the oil add the sliced onion. Sauté on a medium heat for 5-7 minutes until they soften and become translucent.
4. Tip in the rice and the cinnamon powder. Make sure all the grains are coated in the spiced oil. Add the stock or water and bring to a boil. Simmer and cook uncovered for 15 minutes.
5. As all the water starts to evaporate lower the heat, cover the pan and cook for 5 minutes. Turn the heat off and leave to steam for 5-7 minutes. Take the lid off, fluff the rice up with a fork, and scatter on a large plate. Keep warm in a low oven.
6. Meanwhile heat the vegetable oil in a frying pan. Add the meatballs and fry for 7-8 mins turning them every so often until golden brown and cooked.
7. In a baked dish add a layer of rice and a few meatballs followed by more rice alternating the layers. Sprinkle over some caramelised onions and fresh coriander. Also sprinkle over saffron and mint if using. Squeeze over fresh lime juice and serve.