Turkey Kofta with Korma Sauce

When I saw this recipe I knew I had to try it. Turkey is so lean and healthy and can often be dry and tastless if not cooked properly. This recipe was so easy, it requires a little more effort but it is well worth it. The koftas are so tasty and moist. The sauce so easy to make, bursting full of flavor, kicks it up another notch. The recipe is from Catherine's Family Kitchen.

Serves 4

For the koftas
sunflower oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 cm fresh ginger grated
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp turmeric
1 tbsp fresh corriander roughly chopped
600g ground (minced) turkey breast
salt and freshly ground black pepper

For the Korma sauce
sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed or minced
1/2 tsp groud cumin
1/2 tsp ground coriander
1/2 tsp turmeric
Pinch of garam masala
300ml chicken stock
2 tsp tomato puree
100 ml coconut milk
3 tbsp ground almonds
Salt and freshly ground black pepper

Skewers (soaked in water) if you are going to cook on the barbecue
*Chefs note, make 3 times the sauce and freeze can use it in the following weeks to make fish or chicken korma.. GREAT IDEA!!!

To make prepare the koftas, heat a frying pan over high heat. Add sunflower oil and the onion for 7 - 8 minutes, until softened, taking care not to let it brown. Add the garlic, ginger, cumin, garam masala and tumeric and cook for a further 2 minutes stirring frequently. Add the chopped coriander and cook for 1 minute more. Remove rom the heat and allow to cool.

Place the minced turkey and onion mixture in a bowl with a little salt and pepper and combine. Dampen your hands slightly and shape 1 tablespoon of the mixture into a cylinder. Repeat with the rest of the mixture.
Heat oil in a frying pan over a medium heat and brown the koftas in batches.

To make the sauce, heat a saucepan over a high heat. Add some oil and the onion, reduce the heat to low and cook for 8 - 10 minutes, until softened. Add garlic and cook for a further 2 minutes. Stir in the cumin, coriander, tumeric, garam masala, stock and tomato puree and simmer for 4 - 5 minutes. Pour in coconut milk, stir in the ground almonds and simmer for a further 6 - 7 minutes. Season with salt and pepper.

Serve with basmati rice and naan bread.

If you prepare all the ingredients in advance you may put the sauce and the mix for the koftas on at the same time and have them ready together.