Ingredients
All measures are approximate
1 lb. Ground Lamb
1 small onion minced
1 tsp. chili powder
1 tsp. Paprika (Smoked if you have it)
1 tsp. Ground Cumin
1 tsp. Garam Marsala (or Curry Powder)
1 tsp. Ground Coriander
1 tsp. Minced Garlic (bottled variety is the best)
1 tsp. Salt
4 tbsp. Vegetable Oil
1 Small Cauliflower (or Broccoli)
1 14 oz. Can Chickpeas (Garbanzo Beans)
1 Medium Green Pepper
1 12 oz. Can Baby Corn (with the liquid)
3 Green Onions (Scallions) cut into ½ inch pieces
1 Jalapeno (or Green Chile)
1 tsp. Dried Mint Leaves (optional)
2 tsp. Lime Juice
4 or 5 Fresh Mint Leaves (optional)
Preparation of the Lamb
· Place the lamb and the first 8 ingredients together in a bowl
· Mix together well by hand
· Cover the bowl and refrigerate for about an hour
Prepare the vegetables
· Cut the cauliflower into small florets
· Slice the green pepper into 2-inch strips
· Cut the baby corn and scallions into 2-inch pieces
Make the Koftas
· Form the ground lamb mixture into small balls (Koftas)
· Heat 2 tbsps. Of the oil in a skillet
· Add the balls to the skillet
· Turn the balls occasionally until browned
· Remove with a slotted spoon and set aside until later
· Drain any oil from the skillet and reheat the remaining 2 tbsps.
· Add the scallions for about a minute
· Add the green pepper, baby corn, and chickpeas
· Stir for about 3 minutes, then add the cauliflower
· Add the koftas, dried mint and jalapeno
· Stir for a couple of minutes, add the lime juice and fresh mint
· Do not overcook – cauliflower should be firm, not mushy
· Cover the skillet and remove from heat