Lamb Kofta Curry

Ingredients:
500g lean minced lamb
1 onion, finely chopped
1 clove garlic, finely chopped
1 tsp grated fresh ginger
1 small chilli, finely chopped
1 tsp garam masala
1 tsp ground coriander
1/4 cup ground almonds
2 tbsp chopped coriander
Lebanese cucumber
Tomato

Sauce:
1/2 tbsp oil
1 onion, finely chopped
3 tbsp Korma curry paste
400g can chopped tomatoes
125g (1/2 cup) low-fat plain yoghurt
1 tsp lemon juice

Method:
1. Combine the lamb, onion, garlic, ginger, chilli, garam masala, ground coriander, ground almonds and 1 tsp salt in a bowl. Shape into walnut-sized balls with your hands.
2. Heat a large non-stick frypan and cook the koftas in batches until brown on both sides - they don't have to be cooked all the way through.
3. Meanwhile, to make the sauce, heat the oil in a saucepan overlook heat. Add the onion and cook for 6-8 minutes, or until soft and golden. Add the curry paste and cook until fragrant. Add the chopped tomatoes and simmer for 5 minutes. Stir in the yoghurt, 1 tablespoon at a time, and the lemon juice until combined.
4. Place koftas in the tomato sauce. Cook, covered, over low heat for 20 minutes. Serve over steamed rice and garnish with sliced cucumber, tomato and chopped coriander.

**Healthy Eating Step-by-Step pg 60**