Lamb and beef kofta curry

These koftas are syn free, spicy and absolutely delicious.  Serve with plain rice or sautee some onion and saffron to add an extra flavour dimension and still no syns!

As well as being syn free they're possibly the easiest curry you'll ever make.  Just mix, bake and go.

Ingredients:

For the meatballs:

1kg 5% mince (lamb or beef)
2 tbsp medium curry powder (mild if you like less spice, hot if you like more)
1 tbsp chilli powder
2 tbsp crushed fennel seeds
1 tbsp tumeric
2 tbsp garlic granules
1 tsp ground ginger

For the sauce:
2  x passata
2 tbsp curry powder
Make 3/4 pint stock with boiling water and an oxo red wine stock, tbsp gravy granuals and 2 tbsp tomato puree.  Sounds weird but gives the sauce a more meaty flavour and thickens it too.

Mix everything together until the spices are evenly distributed and shape into meatball sizes

Add spices to mince and mix thoroughly

Leave to chill for about 20 minutes
Cook at gas mark 6 (180) for 15-20  minutes to brown and par-cook the meatballs, this also releases some of the fat and removes from cooking
Take the par cooked meatballs and put in the curry sauce

Part cooked slimming world kofta meatballs in curry sauce

Cook on low for 5-6 hours and serve with boiled rice, vegetable rice and a green sald

Lamb kofta curry with onion and saffron rice