Lamb Kebab jo Shaak / Lamb Kofta \ Meatballs in Spicy Tomato Sauce

Ingredients
for kebab / meatballs / kofte
1 lb 500gm minced lamb
1 egg
1 onion,
2 cloves garlic
1 inches fresh ginger
2-3 green chillies
1/2 cup fresh chopped coriander
2 slices of bread
Juice of 1 limes
1/2 tspn garam masala
salt
Sauce
2 large onions ; chopped fine
6 small potatoes
1/4 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
1/2 tspn saffron
6 large tomatoes (blanched, peeled and liquidised)
whole garam masala; 2 sticks cinamon, 4 pods cardomom, 5 cloves; 1/2 spn cumin seeds
2 tspn coriander/cumin powder
1/2 tspn tumeric
1/2 tspn red chili powder (or to taste)
1/2 tspn garam masala
2 tablespn oil
salt to taste
chopped coriander for garnish


Kebabs / meatballs / kofta
1. Place the minced lamb and the beaten egg in a bowl
2. Place the bread in a food processor to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander. lime juice in the food processor; grind and add to the the mince with the salt and garam masala. Mix
4. Place in the fridge for about an hour.
5. Form golf ball size balls, place on wax / greaseproof paper

Sauce
6. Heat the oil in a pan, add the whole masala, cook for about 3 minutes, the pods should have puffed up

7. Add the onions and fry until almost carmelised, this is the most important step in this curry, the onion must be dark brown - just a step before they are burnt! (will take 15 minutes at least
8. Add the tomatoes, cook for about 5 minutes, add the yogurt, stir and cook for 5 minutes. Add the garlic/ginger tumeric, cumin/coriander and chilli powders, stir and cook for a few minutes.
9. Add potatoes. Add one cup of water bring to boil. Add the saffron.
10. Gently place the meatballs into the sauce.
11. Cook for 30 minutes, or until the potatoes and meatball are cooked/
Serve with basmati rice.


I served it with rice and stuffed bhindi.

you can serve with rice and salad or just chapatis.