The amount of ghee in entrees and prevalence of deep fried foods
like kofta, bhaji, samosas etc is daunting.
Not exact matches
This Lamb
Kofta Curry (15) is one of Angela from My Golden Pear's favourite midweek curries and I really
like the fact the
kofta mixture is so versatile and can be used as meatballs in an appetiser, served with chutney or a yoghurt dip, or moulded on to skewers and char - grill as a starter, or cooked in this curry sauce for a main meal.
The fat content in these lamb
kofta's will bring an increase in digestive fire, as will the inclusion of fiery spices
like warming ginger and the grounding zing of fresh parsley.
If you
like also drizzle some over the
kofta, but leave some of the meat exposed.
Serve the
koftas with warm pittas, extra spinach, carrot salad, fat - free yogurt and pickled chillies, if you
like.