950g store-bought Middle Eastern lamb kofta mince (on skewers or ready rolled)
1 small onion, diced
150g button mushrooms, sliced
150g pkt Passage to India Tikka Masala Simmer Sauce
½ cup coconut milk
250g pkt Passage to India Microwave Saffron or pilaf rice, to serve
Naan bread and chopped mint, to serve
Cucumber & Mint Raita, to serve (see tip)
Method
If the kofta’s are on skewers, remove them and roll into balls the size of golf balls.
Heat a large, non-stick frying pan over a medium-high heat. Add kofta’s, in two batches, and cook, shaking pan to brown evenly, about 7 minutes. Remove and set aside.
Discard excess oil, leaving about 2 tablespoons of oil in pan. Add onion and mushrooms and cook, stirring for 5-7 minutes until softened and lightly brown.
Reduce heat to medium-low and stir in Tikka Masala Simmer Sauce, ½ cup water and coconut milk. Bring to a simmer, simmer uncovered for 5 minutes. Add Kofta’s to pan and simmer uncovered for 5-7 minutes until thickened and koftas are cooked through.
Serve Kofta Tikka Masala on Saffron or Pilaf rice, sprinkled with mint, along with a side of naan bread and raita.
Tips & Hints
Find Middle Eastern lamb or Beef Kebabs on skewers (Kofta’s) in Coles and local butchers. Middle Eastern butchers also sell Kofta mince.
Kofta lamb mince has enough fat that you won’t need to add any oil. Use oil from cooking the Kofta balls to cook onion.
