Hydrabadi Chicken Kofta with Plums in the guardian

A heady combination of meat and fruit. Serve with naan bread and cucumber raita and lemon-dressed salad leaves.


Makes 24-26 

5 ripe plums (or 400g) 
2 garlic cloves, peeled
4cm ginger, peeled
4 green finger chillies
800g chicken or turkey mince
1 tsp ground chilli powder
½ tsp ground fennel seeds
½ tsp ground cinnamon
½ ground cardamom
1 tsp tamarind paste 
1 tsp salt 
1 medium egg, whisked
2 tbsp oil for frying

1 Roughly chop the plums, removing the stones, and pop them into a blender.

2 Pour the blended plums into a saucepan and reduce for around 20 minutes or until very thick and jammy. Take off the heat and leave to one side to cool.

3 Rinse the blender and blend together the garlic, ginger and chillies and transfer to a large bowl. Add the rest of the ingredients: mince, chilli powder, fennel, cinnamon, cardamom, tamarind, salt and egg.

Mix together and add the plum sauce (there should be around 150g of reduced plums) and mix again. Leave the mixture to cool in the fridge for around 10 minutes then roll into ping-pong-ball-sized kofta and flatten into discs.

5 Heat the oil in a large frying pan over a medium heat and cook the kofta in batches for around 4 minutes, turning until evenly cooked through.