Mix mince, mint, ginger, coriander, garam masala, chilli powder and yoghurt in a bowl. Shape the mix into ovals or sausage shape place on a tray and refrigerate. Heat 1/2 the ghee in a large pan and cook the koftas until browned all over. Drain on kitchen paper.

Heat the remaining ghee in the same pan and cook the onions, garlic, cardamom, garam masala, turmeric and cumin, stirring until the onions are lightly browned. Add the tomato puree, tomatoes, aubergine and chillies, cook for a further 15-20 minutes and remove cover and continue to cook and additional 10 minutes.

Just before serving mix together the mint and yoghurt. Spoon the koftas into a bowl and top with mint yoghurt. Serve with rice.

reserved. Carlton Food Network http://www. Cfn. Co. Uk/