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1
For the koftas: pound the chilli and ginger in a mortar and pestle to a coarse paste.
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2
In a bowl combine the minced lamb, chilli ginger paste, Patak's Balti Paste, coriander and mint.
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3
Mix well - the mince should be well flavoured with the herbs and paste.
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4
Add the egg and salt to the bowl; combine everything together.
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5
Shape into small meatballs and refrigerate for 10-12 mins.
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6
For the rice: heat butter and oil in a heavy bottom pan.
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7
Add the cardamom pods, cloves and bay leaves.
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8
Stir for a few seconds.
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9
As they start to sizzle in the oil add the sliced onion.
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10
Saute on a medium heat for 5-7 minutes until they soften and become translucent.
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11
Tip in the rice and the cinnamon powder.
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12
Make sure all the grains are coated in the spiced oil.
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13
Add the stock or water and bring to a boil.
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14
Simmer and cook uncovered for 15 minutes.
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15
As all the water starts to evaporate lower the heat, cover the pan and cook for 5 minutes.
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16
Turn the heat off and leave to steam for 5-7 minutes.
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17
Take the lid off, fluff the rice up with a fork, and scatter on a large plate.
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18
Keep warm in a low oven.
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19
Meanwhile heat the vegetable oil in a frying pan.
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20
Add the meatballs and fry for 7-8 mins turning them every so often until golden brown and cooked.
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21
In a baked dish add a layer of rice and a few meatballs followed by more rice alternating the layers.
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22
Sprinkle over some caramelised onions and fresh coriander.
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23
Also sprinkle over saffron and mint if using.
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24
Squeeze over fresh lime juice and serve.
