Kashmiri Almond Koftas with Yogurt

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Recipe difficulty: Easy
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Preparation time: 5-20 minutes
Cooking time: 5-30 minutes
Serves: Up to 4 people
Course: Main dishes

Can be made with these products:

Kitchen Machines

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Tools: Multi Food Grinder/K Beater

Method

Preheat the oven to 190°C/375°F/Gas 5. Using the Mincer fitted with the fine screen, mince the lamb into the Kenwood Bowl.
Add the ginger, green chilli, ground coriander, curry powder and season with salt and freshly ground black pepper.
Add 15ml (1 tbsp) of yogurt and half the milk powder and using the K Beater, mix together on minimum speed.
Divide into 12 and shape into balls. Roll in the flaked almonds and place on a baking tray, leaving sufficient space in between each one for them to expand during cooking.
Stir together the remaining yogurt and milk powder, sugar, oil and chilli powder. Season with salt and spoon over the top of each kofta ball making sure they are well coated.
Bake uncovered for 30 minutes, by which time the almonds should be golden and toasted.

Ingredients

450g (1lb) lean lamb, cut into strips
2.5ml (1 inch) piece fresh ginger, grated
1 fresh green chilli, seeded and finely chopped
5ml (1 tsp) ground coriander
5ml (1 tsp) curry powder
salt and freshly ground black pepper
150g (5oz) natural yogurt
20ml (4 tsp) dried milk powder
75g (3oz) flaked almonds
5ml (1 tsp) sugar
15ml (1 tbsp) olive or sunflower oil
1.25ml (¼ tsp) chilli powder