May 2018 - Bandit's Lamb Kofta Curry

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May 2018 - Bandit's Lamb Kofta Curry

Postby Bandit » Sun Mar 04, 2018 11:09 am

This month's Curry Club "Curry of the Month" recipe is Bandit's Lamb Kofta Curry.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe....CA


LAMB KOFTA CURRY

Ingredients:

Step 1
2 Tbsp Oil, 40gms Diced Onion, 40gms Diced Red Pepper, 1 Diced finger Chilli, tsp Garlic & Ginger Paste, tsp Methi, 2 Tbsp Tomato Puree.

Step 2
Tbsp Mild Madras Powder, 1 Tbsp Kashmiri Chilli Powder, ½ tsp Cumin, ½ tsp Garam Masala, ½ tsp Salt, 2 Crushed Cardamom Pods, 100ml Base Gravy.

Step 3
Pre Cooked Lamb Kofta Meatballs, Chopped Coriander, tsp Tandoori Marinade.

Step 4
300ml Base Gravy.

Step 5
Chopped Coriander to garnish.

Ingredients .jpg
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Method:

1. Heat the Oil, add the Onion, Pepper & Chilli and fry
Pepper, Onion & Chilli .jpg
Pepper, Onion & Chilli .jpg (33.09 KiB) Viewed 486 times


then add the Garlic & Ginger Paste and continue to fry, when the sizzling subsides add the Methi, Tomato Puree and cook until the oil separates.
Methi & Tomato Paste .jpg
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2. Add the Madras, Chilli, Cumin, Garam Masala, Salt and Cardamom Pods and stir
Adding the Spices .jpg
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then add the Base Gravy, stir and reduce to roast the spices continue to fry and stir only to stop the spices from burning.
1st Base Gravy .jpg
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3. Add the Koftas and coat in the sauce then add the Coriander and Tandoori Marinade heat through for a further minute.
Kofta, Coriander & Tandoori .jpg
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4. Add the remaining Base Gravy, mix well and reduce, scrape the caramelised spices back into the sauce.
Remaining Base Gravy .jpg
Remaining Base Gravy .jpg (42.7 KiB) Viewed 486 times


5. When reduced to desired consistency serve and add the coriander at the end for garnish.
Ready to Serve .jpg
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Finished Curry .jpg
Finished Curry .jpg (52.01 KiB) Viewed 486 times

Kofta with Keema Naan .jpg
Kofta with Keema Naan .jpg (39.02 KiB) Viewed 486 times
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Re: Bandit's Lamb Kofta Curry

Postby thebeermonkey » Sun Mar 04, 2018 11:44 am

Looking lovely Bandit.

I prepped your Kofta recipe last night.

Looking forward to having it later today.
I came for a visit but decided to stay.
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Re: Bandit's Lamb Kofta Curry

Postby Bandit » Sun Mar 04, 2018 12:01 pm

Excellent,

I reserved some of the mixture and turned it into a Keema mix by adding Tandoori Masala and red food colouring and made Keema Naans.

Hope you enjoy
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Re: Bandit's Lamb Kofta Curry

Postby Cory Ander » Tue Mar 06, 2018 12:15 pm

Looks nice, Bandit, thanks for sharing. Do you have a recipe/link for the kofta, please?

PS: Presumably this one?
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Re: Bandit's Lamb Kofta Curry

Postby Bandit » Tue Mar 06, 2018 6:01 pm

Hi CA,

That's the correct link, I tried and failed miserably to put the link in, again :thumbsdown:

I will get to grip with it all one day we all have to start with this technology stuff somewhere :thumbup:

Cheers Bandit
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby Cory Ander » Tue May 01, 2018 8:02 am

This month's Curry Club "Curry of the Month" recipe is Bandit's Lamb Kofta Curry.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe....
Regards

CA (aka Admin) :)
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Re: What Content Would Members Like to See More of?

Postby JalfreziT » Tue May 01, 2018 9:10 am

Ingredients:

500gms Minced Lamb


Well that's me out unfortunately. :(

Minced lamb doesn't exist here. I do own a very large mincer which I use for moose in the season (does 200 Kg/ hour). Putting even 2Kg through it is just about enough to get it dirty, with not much coming through the plate.

But I hope to participate next month.
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby Cory Ander » Tue May 01, 2018 9:14 am

Suggest you improvise, JalfreziT (in the circumstances). Maybe use minced beef, pork and/or chicken (or moose)? If you wait until a recipe matches exactly what's in your cupboard (or is otherwise readily available in Finland), you might be waiting a long time.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby JalfreziT » Tue May 01, 2018 10:51 am

OK good. I didn't realise one didn't need to follow the recipe exactly. Improvisation is a super idea CA.

Kofta mix is now ready and in the fridge!

First thought is that the mix is quite soft and "loose" (yes it looks like that too :D ). Am hoping it will firm up in the fridge over the next couple of hours.

Second thought: In Bandot's recipe, the electric tool is referred to as a "blender". I think the difference in the texture of my mix versus Bandit's might be down to my "blender" being different. Something to consider for anyone making the recipe.
Bandit kofta mix (1280x960) - Copy.jpg
Blending the onion mix
Bandit's Kofta (1280x960) - Copy.jpg
Finished mix
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby Bandit » Tue May 01, 2018 1:17 pm

Hi JT,

This is what I use and I pulse the mixture when the Lamb is added until the desired consistency is reached which means that it is still workable and holds together to be able to form the required shapes.

Kenwood .jpg
Kenwood .jpg (23.42 KiB) Viewed 409 times

Blitzed with Lamb .jpg
Blitzed with Lamb .jpg (28.05 KiB) Viewed 409 times


The other option you may have is to place your mixture in the freezer without freezing to chill further than a fridge will do to firm the mixture, shape into balls and possibly fry the meatballs as a few others have done.

Hope that helps

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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby Bandit » Tue May 01, 2018 1:19 pm

Hi CA,

Thanks for choosing the recipe, looking forward to the results.

Cheers Bandit
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby JalfreziT » Tue May 01, 2018 1:27 pm

Thanks Bandit.

I did put them in the "zero draw" of our fridge and it firmed up a lot. But in the end I still needed to spoon the mixture on to the baking tray (it wasn't possible to shape in to balls). I might consider adding some breadcrumbs next time, if I use the same meat.

To be fair, this isn't a problem with your recipe, it's probably more a problem with my mince. We always wash the meat before mincing, to remove hairs, etc., and some of this moisture does end up in the final mince. You can see it on the baking tray, even after cooking at 300°C and opening the door occasionally to let the steam out:
koftas from oven (1280x960) - Copy.jpg
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby JalfreziT » Tue May 01, 2018 3:04 pm

OK the dish is done and eaten.

I should firstly add that I didn't use lamb.

Koftas

Mr JT - loved them!
Mrs JT - not so keen.

Finished Curry

Mr JT - it was ok, but a little "dark" for my taste. It reminded me of a Bhuna I once had. Visually it was super!
Mrs JT - fantastic! I will eat the leftovers straight away!
IMG_20180501_173304 (1024x768) - Copy.jpg
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby Cory Ander » Tue May 01, 2018 11:14 pm

Well done, JalfreziT, that was quick! What meat did you use, for the koftas, in the end? :hmmm:
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby pauly » Wed May 02, 2018 12:56 pm

Nice job JalfreziT, I did wonder how you were going to fashion balls out of the meat.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby JalfreziT » Fri May 04, 2018 1:17 am

that was quick!


Well it was May Day holiday here.
And we were forced inside after rain stopped outside working.
And I had just defrosted 500g of moose for a planned bolognese.
Structurely the curry was very different in terms of recipe (e.g. no mix powder) and technique (e.g. ingredient order), when compared to my usual creations, which made it an attractive option to try out.

So the stars were aligned and no choice but to get on and do it.

@Pauly - yes it was a challenge. But I've been there before. The technique is to get the oven as hot as possible first, then remove the mix from the cold, make the balls quickly and push in the oven to get the surface proteins set as quickly as possible, before they collapse.
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby Greybeard » Fri May 04, 2018 8:31 am

If you wait until a recipe matches exactly what's in your cupboard (or is otherwise readily available in Finland), you might be waiting a long time.


I've had issues with this in the past as well, so I'd encourage members, as CA says, to improvise. Saying that, I bought some lamb mince for this recipe but I know this will get a few points shaved off by Mrs GB as she prefers beef to lamb. Ms GB will not engage as lambs are fluffy white creatures (like her dog) and are not considered fit for human consumption. I haven't yet dare broach the subject of veal curry yet.

JT - I haven't come across that exact design of blender before, how many blades does it have? That may have an effect of the consistency of the blended meat. If you have to wash it, you might be able to get a better consistency by putting it in some muslin, and then placing it in a collander with a weight on top to drain any excess moisture (as you would when soaking courgettes or zucchini). You wouldn't want to overdo it though, as meat needs to retain some moisture and not dry out.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby JalfreziT » Fri May 04, 2018 11:30 am

GB wrote:JT - I haven't come across that exact design of blender before, how many blades does it have?
'

It has one spinning unit with 4 blades, two angles upwards, two downwards. It's been a trusty machine and must be 15+ years old. I'm dreading the day it breaks.

GB wrote: If you have to wash it, you might be able to get a better consistency by putting it in some muslin, and then placing it in a collander with a weight on top to drain any excess moisture
'

Thanks for your suggestion. The problem is that when we mince moose, we mincing many tens of Kg at a time, and there are lots of different size pieces, trim, etc., rather than one big lump.

Look forward to seeing your Kofta Curry! :)
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby Greybeard » Fri May 04, 2018 3:22 pm

Mincing moist mouse masterfully must multiple melodramas make :lol:
The definition of insanity is doing the same thing over and over and expecting a different result.
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Re: May 2018 - Bandit's Lamb Kofta Curry

Postby Greybeard » Sat May 05, 2018 9:33 pm

Photos of tonight's cook off, review coming later this week.

IMG_6234.JPG
Kofta ingredients pre-blend

IMG_6236.JPG
After adding lamb - Yes you can stand a spoon up in it

IMG_6239.JPG
Spices etc. for main curry

IMG_6241.JPG
Dry frying and cooking off the meatballs

IMG_6243.JPG
Nice, moist and flavoursome

IMG_6245.JPG
The final dish with a serving of rice
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