by Julie Watts (Hampshire, United Kingdom)

For the sauce:
6 tomatoes de-seeded and pureed
1 tablespoon tomato purée
2 teaspoon vegetable oil
1/2 cup onions, finely chopped
1 teaspoon cumin seeds
4 cardamom pods
4 curry leaves

For the koftas:
250 grams minced lamb
1 teaspoon cumin seeds (dry fried)
1 teaspoon ground cayenne
1/2 teaspoon ground mixed spice
freshly ground black pepper
plain flour
vegetable oil

• Heat the vegetable oil for the sauce.
• Fry cumin seeds, cardamom seeds and curry leaves for about 30 seconds.
• Add the onion and sauté for 1 minute.
• Add the tomatoes and tomato purée and cook for 3-4 minutes.
• In the meantime, preheat a griddle pan.
• In a bowl, mix the lamb and spices.
• Divide the mix into 8 portions.
• Roll the 8 portions into nuggets.
• Roll the nuggets in a little flour and coat with vegetable oil.
• Griddle on all sides till until cooked well and charred.
• Stir the nuggets into the sauce and serve.