How to make it

  • Put all the kofta ingredients, except the oil, into a large bowl. Season and mix well. Shape into 20 small balls, Slightly flatten to prevent rolling while cooking.
  • Heat theoil in a frying pan and fry half the balls for 2 minutes each side. Remove from the pan and drain on kitchen paper. Repeat with the remaining half.
  • Meanwhile, mix together all the dipping sauce ingredients and season. Arrange the kofta balls, some on cocktail sticks, in a bowl and serve with the sauce.
  • Make the kofta balls as in step 1. Put on a baking tray and freeze, uncovered, until solid. Pack into a freezer bag or freezerproof bo and freeze for up to 2 months. Thaw in the fridge for 3-4 hours, cook as for Step 2 and serve with the sauce.

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