(NC)—Kofta is similar to kebab, except for the fact that ground meat is used, shaped into golf ball-sized servings. Like many classic Indian dishes, it comes in various forms, some of them requiring elaborate and lengthy preparation. Here is a simple recipe for succulent morsels of lamb and red pepper served in a garlic-cream rogan josh sauce that can be prepared and served in less than half an hour:

1 lb ground lamb

1 small red pepper, finely chopped

1 tbsp Sharwood's Mild Curry Powder

Seasoning to taste

1 tbsp oil

1/3 jar Sharwood's Curry Stir Fry Sauce

4 oz can chopped tomatoes

1 tbsp Sharwood's Major Gray Mango Chutney

1 tbsp fresh cilantro for garnish

Place the ground lamb, red pepper, curry powder and seasoning into a bowl and mix together well. Divide the mixture into 16 and shape into small golf ball-size balls. Heat oil in a frying pan and cook the kofta, turning once while cooking, for 10-12 minutes or until well cooked through,. Drain the oil from the pan, add the sauce, tomatoes and mango chutney, heat until all the ingredients are hot. Serve immediately, garnished with cilantro. Kofta is

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