Dean Edwards Lamb Kofta Curry

This is my long awaited Lamb Kofta Curry which I made with Ginge and Greg for our dinner party some time ago. I’ve adapted this from a Dean Edwards recipe for Beef Kofta.

Some of the Ingredients For Dean Edwards Lamb Kofta Curry

Some of the Ingredients For Dean Edwards Lamb Kofta Curry

I’m a big fan of Dean’s, I followed his masterchef series and have since enjoyed his work on “Take on The Takeaway”, Lorraine and This Morning. When he released his cookbook “Mincespiration” I had to buy it. Why, because I’m Dean Edwards fan duh! 😆 no not just that but because, as you know I’m a massive fan of Mince, in any form!

This may look complicated because of the amount of ingredients above but honestly it isn’t some of it can be made the night before, this is my take on his recipe. For the authentic recipe…. buy the book! I did, I bought it from Amazon and at the moment it’s one of my favourite cookery books. You’ll know this already as this is the second recipe I’ve made from it, the first one was Dean Edwards Thai Pork Meatball Curry.

The Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

The Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

To make it authentic in my mind I used Lamb mince but the original recipe states you should use beef… lamb, beef, who cares! It’s all good! Place the lamb in a bowl, I have a big silver bowl that I use for recipes like this that require a lot of mixing, this does because you’ve got to break up the meat and get all the flavourings in to it.

The Onions for the Koftas in Dean Edwards Lamb Kofta Curry

The Onions for the Koftas in Dean Edwards Lamb Kofta Curry

Chop the onions in to half moon shapes, we’re going to put them in to a food processor and blitz them, why because it’s quicker than finely chopping everything! That was the main reason but also it turns the onions in to a paste almost which can help to bind the koftas.

The Onions in the food processor ready for blizing for the Koftas in Dean Edwards Lamb Kofta Curry

The Onions in the food processor ready for blizing for the Koftas in Dean Edwards Lamb Kofta Curry

Place in a mini food processor and blend, obviously if you haven’t got one or you can’t be arsed getting it out then chop the onion by hand, but I would try and keep them quite small. Once you’ve chopped the onion by hand add it to the meat.

The Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

The Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

To the onion mixture add about 1 Tbs f Dry Mixed herbs, the recipe originally called for 3 Tbs of fresh Coriander, I didn’t have that – if I had I wouldn’t have used that much as I don’t really like fresh coriander.

Mixed Dry Herbs with the Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Mixed Dry Herbs with the Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Once you’ve done that add 2tsp of Garam Masala. Garam Masala is Hindi, Garam is hot and Masala is a mix of spices, it is usually used in North Indian and South Asian cooking and is a mix of spices.

Adding the Chilli Powder to the Mixed Dry Herbs, Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Adding the Chilli Powder to the Mixed Dry Herbs, Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Next add ½ tsp of chilli powder, or as much or as little as you like – don’t leave it out, if you’re not a fan of heat just put a pinch in, it’ll be better with it in. Season with salt and pepper.

The Kofta's ready to go in the fridge for the Koftas in Dean Edwards Lamb Kofta Curry

The Kofta’s ready to go in the fridge for the Koftas in Dean Edwards Lamb Kofta Curry

Shape in to golf ball sized balls, you can place them in the fridge for them to set – these can be left over night or until you are ready to cook them, at least half an hour. Now we’ve made the koftas we can make the sauce, the spices in the sauce take the form of ground spices, which are bought all ready ground and whole spices which we will grind yourself.

The Ground Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

The Ground Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

For the ground spices place 1 Tbs of Garam Masala, and 1 tsp each of Ground Turmeric and Ground Cumin in a small bowl, mix them up so they combine and then set aside for later on, you can do this and the whole spices the night before if it’s easier. For the whole spices you’ll need Coriander Seeds, Cumin Seeds and Mustard Seeds.

The Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

The Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Place 1 tsp of all three in a bowl, once you’ve done that you need to mix them up so they are all combined.   At this point you need to place them in a small pan and place them on a really low heat

Roasting the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Roasting the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Gently dry fry the whole spices in a small pan on a low heat… be careful they can burn quickly. Once they have browned and starting to smell lovely take them off the heat.

Grinding up the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Grinding up the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Place the seeds in to a spice grinder or a coffee grinder, the one above I bought from Amazon a few years ago it’s a James Martin Spice Grinder. If I’m honest I only started using it when I launched Wheelie Good Meals but it’s great, it does a really good job on spices and doesn’t take too long doing it either. You could do as Dean Edwards suggests and use a pestle and mortar to crush the spices, that would be more authentic… and more hard work 😆 . Everything you’ve done so far can be done the day before you want to eat this recipe.

Finely chopped Onions for the Curry Sauce in Dean Edwards Lamb Kofta Curry

Finely chopped Onions for the Curry Sauce in Dean Edwards Lamb Kofta Curry

Now this needs to be done on the day you’re going to serve you’re curry. Finely chop the onions I used 1 and ½ but you can use more or less. The onion gives the main body to the sauce really so don’t skimp. I chopped these to give the sauce a bit of texture.

Frying off the Koftas ready to make Dean Edwards Lamb Kofta Curry

Frying off the Koftas ready to make Dean Edwards Lamb Kofta Curry

Put some oil in a pan, heat and then put the koftas in, fry until they are golden brown. Don’t worry too much about them because they’re going to be finished off in the sauce, when they are brown take them out and put them on a plate, cover with foil and set aside.

Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Fry off the onions and the 2 tsp Minced Garlic Granules (like the picture above) then add the 2tsp of lazy ginger, I’ve used lazy ginger because it’s what I had in the cupboard if you were using real ginger I’d grate a thumb sized piece, remember if you like it hot leave the skin on!

Adding the spices to the Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Adding the spices to the Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Add the ground spices we prepared earlier and give them a stir, it’s important that the onions, ginger and garlic get to know each other. Then add the ground whole spices we also prepared earlier, they need to get to know everyone too so give them a stir, cook until they start to become fragrant.

The Coconut Milk adds body to the curry sauce for my Dean Edwards Lamb Kofta Curry

The Coconut Milk adds body to the curry sauce for my Dean Edwards Lamb Kofta Curry

To the spices, onions, garlic and ginger add a tin of coconut milk, give it a stir to make sure it all combines then add the tin of tomatoes. Once you’ve added them give the whole thing a good stir to ensure everything gets to know each other, there’s nothing worse than being invited to a party and not being introduced to all the guests.

The Tinned Tomatoes are the final element of the curry sauce for my Dean Edwards Lamb Kofta Curry

The Tinned Tomatoes are the final element of the curry sauce for my Dean Edwards Lamb Kofta Curry

I’ve chose to used chopped tinned tomatoes as opposed to pasata in Dean’s recipe because I wanted another texture in the meal. Add the kofta’s and cook gently for 40 – 50 minutes covered.

The Koftas simmering in the curry sauce for my Dean Edwards Lamb Kofta Curry

The Koftas simmering in the curry sauce for my Dean Edwards Lamb Kofta Curry

While the Kofta is simmering away we need to crack on with the rice. If you are using saffron place some strands in a glass. Try not to use too many because they say saffron can have a metallic taste.

Saffron ready to make the accompaniment of Saffron Rice to go with my Dean Edwards Lamb Kofta Curry

Saffron ready to make the accompaniment of Saffron Rice to go with my Dean Edwards Lamb Kofta Curry

Saffron is more expensive than gold apparently – that’s another reason to be sparing with it. Pour some boiling water on top of the saffron and allow it to steep for about fifteen minutes.

Saffron steeping in water ready to go over the rice to accompany my Dean Edwards Lamb Kofta Curry

Saffron steeping in water ready to go over the rice to accompany my Dean Edwards Lamb Kofta Curry

Place the water and the saffron along with more water on top of the rice and cook using the boiling method. Alternatively you could use easy cook rice which can usually be microwaved in two minutes.

The Saffron rice cooking ready for serving with my Dean Edwards Lamb Kofta Curry

The Saffron rice cooking ready for serving with my Dean Edwards Lamb Kofta Curry

Serve on a plate with the boiled rice, I’ve made this twice, the first time (first picture) I didn’t steep the saffron if I remember correctly and the second time I did but the curry was more saucier than the first time.

My Dean Edwards Lamb Kofta Curry and Saffron Rice From Dinner Party #2

My Dean Edwards Lamb Kofta Curry and Saffron Rice From Dinner Party #2

The point I’m making with this is don’t worry if things turn out different each time you make them – I don’t! Do things your way, how you feel comfortable and at your own pace and as long as what you cook tastes nice, or at least is edible then you’re on a winner.

The second time I served my Dean Edwards Lamb Kofta Curry and Saffron Rice

The second time I served my Dean Edwards Lamb Kofta Curry and Saffron Rice

This is a stunning recipe, really rich with deep Moroccan flavours. The colour of the sauce was enticing and just made you want to eat it. Ginge and Greg both enjoyed it, as did Stacey the second time I cooked it.

Remember you can find us on Instagram, we’ve taken off a little bit recently because, we’ve had a lot of likes and a couple of comments in the last few weeks. Come back on Tuesday for my Review of Asda’s Keema Masala, I know a few of you liked last week’s Asda Pasta Bake and have bought it because of the review…. let’s hope I like this one, but if I don’t, you’ll know about it 😆 !

Here is my first attempt at a video for my recipes, I know it’s not brilliant but it’s a first attempt. The idea came from Melanie from Melanie’s Food Adventures and I used Photostory to create it, the music was generated from Photostory.  We’ll also be having more from Melanie with her guest post later on this week, it’s a Lemon, Poppy Seed and Raspberry Cake, it sounds fab… don’t miss it!

And coming soon I’ll be challenged by friends, family members and anyone else who wants to take up the mantle in Ready Steady Cook Style Challenge called “Ready Steady Cook Style Challenge”…. just kidding it’s called “Mystery Bag Menu”…. who writes this stuff, honestly it’s comedy genius (ssshhh it’s all in my head 🙄 )

See you Tuesday

Rich

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Dinner Party #2 – December 2014

Following the success of July 2014’s dinner party I hosted another one in December 2014 – why are you only hearing about this now you ask… mmm I don’t have an answer ( 😳 )

The guest list started off at about eight people and slowly people dropped off, I’m not sure why (crosses fingers it wasn’t because of my cooking 😆 ) but the final list became myself, Greg and Ginge. Greg features quite often in this blog, other than being one of my best friends he’s one of the Parkers (he’s drives me) and of course he plays pool with me.

Ginge on the other hand hasn’t featured much. He’s the better looking half of our double act Ginge ‘n’ Jones. I used to run an entertainment society and Ginge and I compèred the shows for years…. some would say we were rubbish others would say nothing at all! Before Ginge ‘n’ Jones we were known as the Ginger Ninja and The Wheelie Wonder… why, no one really knows lol!

Ginger Ninja and Wheelie Wonder

Ginger Ninja and Wheelie Wonder

The recipes are all new, well mostly, for this dinner party. I wanted to try some new recipes out, in my last dinner party I served food that people had already seen on the blog and wanted to try. This time it was a new starter and a new main!

I will upload the recipes at a later date and link them back to here, however, for now the menu was:


 

Starter

Pan Fried Scallops, Pea and Mint Pureé and Chorizo

Main Course

Dean Edwards Lamb Kofta Curry with Saffron Rice

Dessert

Apple Charleston Served with Cream Chantilly


As with most of my dinner parties there’s a bit of cooking for the guests to get involved with. Both Greg and Ginge are used to helping me in the kitchen, this time it was Ginge’s turn to play sous chef for the majority of the cooking, along with my trusted side kick Mags!

Dinner Party #2 – December 2014 - Starter - Pan Fried Scallops, Pea and Mint Pureé and Chorizo

Dinner Party #2 – December 2014 – Starter – Pan Fried Scallops, Pea and Mint Pureé and Chorizo

The starter was cooked by me on my own, well mainly honestly 😀 it was Scallops with and Mint Pureé and Chorizo. The chorizo were fried in a pan and then they were taken out and the scallops were cooked in the oil that came from the Chorizo. The Pureé was made by blending Coleman’s Mint Sauce and frozen peas. It’s a simple and easy recipe to knock up, ideally better when you’ve got bigger scallops. Everyone enjoyed this although it was commented that there wasn’t quite enough of it…. I suppose that’s the point of a starter though to leave you wanting more!

Dinner Party #2 – December 2014 - Main Course - Dean Edwards Lamb Kofta Curry with Saffron Rice

Dinner Party #2 – December 2014 – Main Course – Dean Edwards Lamb Kofta Curry with Saffron Rice

Ginge felt the Kofta curry was very authentic and tasted “as if a Moroccan had made it” (his words not mine 😳 ). They were cooked in a rich sauce taken from Dean Edwards Mincespiration recipe book which is an amazing book to own if you love mince of any variety. The rice was cooked in the microwave, it was cooked with saffron and topped with a sprinkle of herbage! The recipe will follow for this, it’s worth waiting for honestly, it’s another fantastic recipe from a fantastic book.

Dinner Party #2 – December 2014 - Dessert - Apple Charleston Served with Cream Chantilly

Dinner Party #2 – December 2014 – Dessert – Apple Charleston Served with Cream Chantilly

The dessert was Strictly Suppers #5 Apple Charleston served with Cream Chantilly. This was double cream whipped, sweetened with icing sugar and infused with fresh Vanilla Seeds. I had difficulty getting the seeds out of the pod, but I had Ginge on hand for that job… honestly every good home should have a Ginge on hand! This was a nice dessert, I think I should have served it with something that had a bit more oomph. Maybe with some flavoured ice cream and/or a coulis.

Dinner Party #2 – December 2014 - A Meeting Of Minds - Ginge v Will

Dinner Party #2 – December 2014 – A Meeting Of Minds – Ginge v Will

A great night was had by all, really nice atmosphere which culminated in a meeting of two Ginges…. This is Will my father’s cat, and friend to all (except me lol)

Not sure when the next dinner party will be but I’m going to be experimenting with slow cooking soon so maybe that’ll be on the menu haha.

Don’t forget to visit us on our social media pages and get in touch with your thoughts, suggestions and ideas. If you’ve tried this recipe.

See you Tuesday,

Richard – Wheelie Good Meals 😀

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Dean Edwards Thai Pork Meatball Curry

Well hello there, how is your weekend going? Are you coping as badly as me with this horrific weather as I am? This recipe is guaranteed to bring a smile to your face especially when the weather is so bad!

I have been a fan of Dean Edwards since Masterchef 2005, he was a digger driver, hence the nickname Digger Dean! Dean was runner that year and has since gone on to be the resident chef on shows like Lorraine, GMTV and This Morning. My personal favourite though was the series “Take On The Takeaway” where Dean had the opportunity to support top chef’s such as Gary Rhodes, Ken Hom and Ainsley Harriott in their attempt to make a takeaway classic for a family quicker and cheaper than their usual local takeaway.

Dean Edwards Mincespiration Recipe Book - One Of My Favourite Cookery Books

Dean Edwards Mincespiration Recipe Book – One Of My Favourite Cookery Books

Dean launched his first book in February 2013 called Mincespiration, my copy can be seen above, although what you can’t see very well is all the book marks of recipes I want to try! As you all know I love mince so this book was right up my street, I decided to make the “Pork Meatball Thai Curry” on page 110. As always this is my take on the recipe and varies slightly from the version in Deans book. Keep your eyes peeled for more recipes from this book, I featured one in my Dinner Party in December which was a Lamb Kofta Curry.

 

 

 

 

Ingredients for Dean Edwards Thai Pork Meatball Curry

Ingredients for Dean Edwards Thai Pork Meatball Curry

Don’t be put off by the ingredients above, the list is not that complicated and can be obtained in all supermarkets. I made this recipe twice, the first time I cooked it I used coconut extract and milk, this worked ok but it was much nicer with the coconut milk. Fish sauce (Nam Pla) is an Asian condiment, it’s taste is unique and has been described by Nigella’s team on her website as having a salty, slightly sour but very savoury flavour. If you are going to make more Thai food I strongly suggest you buy this, however, if you are allergic to shellfish you won’t be able to use it. If that is the case use a few drops of Worcestershire or Soy sauce which will give you the salty flavour, Nigella recommends adding some lime juice for the sour flavour.

The Equipment and Utensils Used In Dean Edwards Thai Pork Meatball Curry

The Equipment and Utensils Used In Dean Edwards Thai Pork Meatball Curry

The equipment picture above shows you how easy it was, I just used these (oh and a ramekin for the Thai paste once I’d made it). I always think you can tell how easy a recipe is by how many utensils, pots and pans it takes to make it.

The Process of Making The Thai Paste for Dean Edwards Thai Pork Meatball Curry

The Process of Making The Thai Paste for Dean Edwards Thai Pork Meatball Curry

The first thing you need to do is to make the Thai curry paste, I’ve shown the three different stages above. Peel the onion and garlic, deseed the chilli and place them along with the rest of the Thai Paste ingredients in a food processor and blitz. As you can see I’ve used 2 teaspoons fo crushed ginger in my recipe but you can use a thumb sized piece of ginger root. You’re looking for a paste consistency, mine above was almost paste like, I think I’d added a bit too much oil perhaps but it was fine. Naturally with any recipe it’s a set of guidelines, recipes are there to steer you on the right path but experiment, do what’s right for you.

First Attempt At Making The Paste For Dean Edwards Thai Pork Meatball Curry

First Attempt At Making The Paste For Dean Edwards Thai Pork Meatball Curry

The colour and the consistency will depend on how much of the ingredients you use and how much you blitz them, I recipe tested this twice and had two different types of paste, the second one tasted the best (above) but the first one looked more like a paste (right)

Now for the balls (if you’ll excuse the expression) you should start making the balls by placing the minced pork, ground coriander and salt and pepper in a large bowl. With clean hands mix thoroughly till all the ingredients are combined. Wet your hands as this will make it easier to roll the meatballs, then take the mixture and shape into balls, the recipe suggests golf balls but I made them slightly larger as I think it worked better.

Top tip – when rolling meatballs, keep one hand still and roll with the fingers of the other.

The Process of Making Dean Edwards Thai Pork Meatballs For the Curry

The Process of Making Dean Edwards Thai Pork Meatballs For the Curry

Place on a plate, cover with clingfilm and place in the fridge for 30 minutes. Heat some oil in a frying pan and fry the balls until they are just starting to go golden brown, place on kitchen paper to drain the fat away and then cover with foil and set aside.

To make the curry sauce, start by frying the sliced onions, I cut my onions on the half moon for the first one but for this cook I blitzed them slightly in a food processor. Fry them until softened then add the Thai Curry Paste and the Lemon Grass (bruise the Lemon Grass before adding it) and cook for a few minutes. The pan will eventually look something like the image on the left, once you’re at this stage Add the coconut milk, stock and fish sauce and bring to a gentle simmer.

Different Stages of Cooking The Sauce For Dean Edwards Thai Pork Meatball Curry

Different Stages of Cooking The Sauce For Dean Edwards Thai Pork Meatball Curry

When the sauce is ready add the meatballs back to the pan, remember to pour in any resting juices. Now this is where I’m a bit weird (only here I hear you say… yes… only here J )! In my opinion you should add the resting juices but NO BLOOD if you’ve cooked the balls well enough you may have some resting juices that have run out of the meat, this is tasty and shouldn’t be lost. If you haven’t cooked the balls enough (not that that’s a bad thing) you’ll have blood on the plate, I wouldn’t add that, just the balls. Cook this for a further fifteen minutes or until you are happy that it is ready.

Add a squeeze of lime and sugar, taste and add more of either if required to get a good balance of flavours. Dean’s original recipe states to use Coriander but I didn’t have any at hand so I chopped up some parsley and sprinkled that through.

Mashed Potatoes with Spring Onions - Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

Mashed Potatoes with Spring Onions – Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

Tilda Brown Basmati Rice - Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

Tilda Brown Basmati Rice – Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

There are lots of serving suggestions for this, when I cooked it the first time I had it with some mashed potatoes that I sprinkled some finely chopped spring onion through (above). The first time I cooked it my mother and I had Tilda Quick cook Brown Basmati Rice (right) in the cupboard, this is really easy to cook and very tasty, there are lots of other quick cook rice sachets out there, just this is what we had in our cupboards.

This recipe is a real revelation, as you know I wasn’t a massive coconut fan but boy did it work in this recipe. I’ve cooked lots of things in the past that I have called Thai because they’ve had ingredients that I associate with Thai cooking but this was awesome. It was rich, comforting, had a depth of flavour that was fantastic and I think that was because of the fish sauce. When I tested it the first time I didn’t add any sugar and lime juice… because I know best, clearly not! The addition of the sugar and the lime juice really balanced the flavours, it changed it from being nice to… wow!

Dean Edwards Thai Pork Meatball Curry Served with Boiled Rice

Dean Edwards Thai Pork Meatball Curry Served with Boiled Rice

The only piece of advice I can give you when cooking this really is take your time, don’t rush a step because allowing all the flavours to meld together and get to know each other will give you the real depth of flavour that I got at the end.

Another great recipe and This is one of my personal favourites and a great way to follow on from Stacey’s Brocliflower Chees Bake. This recipe is great in the bad weather, I found it froze well, just make sure you use common sense when defrosting it. Don’t forget to download our step-by-step recipe from the link here.

Keep your eyes peeled as our next instalment in our Time-Saving Tuesdays series will be coming up soon (notice I said soon and not Monday, you know what I’m like). If you’ve got any questions, ideas etc, email enquiries@wheeliegoodmeals.co.uk or go to one of our Social Media pages.

See you soon and enjoy the rest of your weekend 😎

Rich signature

 

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