Our kofta are very popular - available in packs from the freezer in all shops. Here with a fresh curry sauce buzzing with herb and chilli flavours - serve with boiled rice.

Ingredients - serves 4

1 pack of Riverford kofta meatballs
I onion, coarsely chopped
2 cloves garlic, crushed
small knob ginger, chopped
2 tbsp olive oil
200ml thick yoghurt
2 green chillis, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 tbsp chopped coriander leaf
1 tbsp chopped mint
1 tbsp lemon juice
salt to taste

Method

Brown the kofta in a the oil, remove with a slotted spoon and set aside. Process the onion, garlic and ginger to a paste in a food processor - add a little water to it so that it is slightly loose in consistency - and fry off over a low heat for 5-8 minutes in the kofta pan and oil. Do not colour the paste during cooking. Add the chilli, ground cumin and ground coriander and continue to cook for a couple more minutes then put the kofta back in the pan, stir in the yoghurt and simmer over a gentle heat for 20-30 minutes, turning them occasionally, until the kofta are tender.

Finish the green sauce by folding in the fresh chopped herbs and adding the lemon juice and salt to taste. Serve with hot spiced nan bread and boiled rice.