Indian Lamb Kofta Patties

Name: Indian Lamb Kofta Patties with Roasted Veg and Curried Tomato Sauce
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean Lamb Mince; 2 Grams of Coriander cumin powder; 10 Grams of Ginger garlic paste; 4 Grams of Garam masala; 1 Piece of Red pepper; 1 Piece of Red onion; 200 Grams of Cauliflower; 125 Grams of Long Eggplant; 4 Grams of Vegetable seasoning; 15 Grams of Fresh coriander; 2 Grams of Coriander seeds; 2 Grams of Cumin seeds; 2 Piece of Garlic cloves; 5 Grams of Curry powder; 2 Grams of Turmeric powder; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 50 ML of Water; 1 Piece of Chicken stock cube

with Roasted Veg and Curried Tomato Sauce

Tender, aromatic lamb kofta patties are paired with sweet roasted vegetables and a rich, spiced tomato curry sauce for a comforting Indian-inspired meal.

NEW

Cals 551 · Prot 40 · Carbs 32 · Fat 25

Calorie Smart

Low Carb

35 min

Indian Lamb Kofta Patties with Roasted Veg and Curried Tomato Sauce

Tender, aromatic lamb kofta patties are paired with sweet roasted vegetables and a rich, spiced tomato curry sauce for a comforting Indian-inspired meal.

NEW

Cals 551 · Prot 40 · Carbs 32 · Fat 25

Calorie Smart

Low Carb

Ingredients

Patties

Lean Lamb Mince

350 Grams

Coriander cumin powder

2 Grams

Ginger garlic paste

10 Grams

Garam masala

4 Grams

Veg

Red pepper

1 Piece

Red onion

1 Piece

Cauliflower

200 Grams

Long Eggplant

125 Grams

Vegetable seasoning 2*10*11*13*15*

4 Grams

Fresh coriander

15 Grams

Coriander seeds

2 Grams

Cumin seeds

2 Grams

Sauce

Garlic cloves

2 Piece

Curry powder

5 Grams

Turmeric powder

2 Grams

Tomato paste

30 Grams

Tomato passata

200 Grams

Water

50 ML

Chicken stock cube 4*5*9*15*

1 Piece

Allergens

*2 Tree Nuts, *10 Wheat, *11 Gluten, *13 Mustard, *15 Celery, *4 Milk, *5 Eggs, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2573 / 551
Fats (g)	24.9
of which saturated (g)	15
Carbohydrates (g)	32
of which sugars (g)	14.8
Fibers (g)	11.4
Proteins (g)	40.4
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan
Deseed and chop the pepper into bite-sized pieces.
Peel and chop the onion into wedges.
Trim the cauliflower florets, discarding the woody ends.
Chop the eggplants into bite-sized pieces.

2 Roast veg

Add all the veg to a lined baking tray.
Drizzle with oil and sprinkle over the vegetable seasoning.
Roast for 15 min.
Meanwhile, pick the coriander leaves and using a pestle and mortar grind the coriander and cumin seeds.
After 15 min add the fresh coriander and crushed coriander cumin seeds.
Roast for a further 10-12 mins.

3 Make patties

Meanwhile, in a bowl, combine the lamb mince, ginger garlic paste, coriander cumin powder and garam masala with a pinch of salt and pepper
Using clean hands form the mixture into 6 equal patties.

4 Fry patties

Heat a large frying pan over a medium-high heat with a drizzle of oil.
Fry the patties for 2-3 min each side until cooked through.
Remove from the pan and set aside.
Reserve the pan unwiped.

5 Make sauce

Meanwhile, peel and finely chop the garlic.
Return the the pan to the heat with a small drizzle of oil.
Fry the garlic for 1 min.
Add the curry (spicy!) and turmeric powder, frying for 30 sec until fragrant.
Add the tomato paste, tomato passata, measured water and 0.5 chicken stock cube.
Mix well and bring to a simmer.
Cook the sauce for 3-5 min until slightly thickened.
Adjust seasoning to taste.