Mildly spiced lamb koftas make wonderfully cheap and filling suppers; this recipe will feed four for less than £3.50.
Serves 4
Takes 40 minutes to make, plus chilling
Per serving:
484kcals
19.1g fat (7.1g saturated)
40.8g protein
42.5g carbs
10.9g sugar
2.5g salt
1. Mix all the kofta ingredients in a bowl. Mould tablespoonfuls around the end of 12 metal or wooden skewers (if using wooden skewers, soak in water for 20 minutes). Chill for 30 minutes to firm up.
For veggies, replace the koftas with haloumi cheese slices marinated for 10 minutes in grated fresh ginger and curry powder, then griddle until golden. To freeze: freeze the dhal, only, at the end of step 2 for up to 3 months. Thaw and complete the recipe.
2. Meanwhile, heat the oil in a pan over a medium heat. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and ginger and cook for 1 minute. Add the turmeric and lentils and stir well. Pour in half the stock, bring to the boil, then simmer for 5 minutes. Add the remaining stock, cover and simmer for 10 minutes, until the lentils are tender. 3. Meanwhile, heat a griddle pan and cook the koftas for 8-10 minutes, turning, until cooked. Keep warm.
4. Add the garam masala, salt and spinach to the dhal and stir until the spinach wilts. Serve with the koftas and some mango chutney.
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