Lamb Curry Kofte with Ginger Pilaf & Curry Leaf Oil

Ingredients

• 2 tbsp ghee
• 2 onions, thinly sliced
• 1 tsp fennel seeds
• 1 cup each (firmly packed) coriander and mint, plus 2 tbsp extra finely chopped
• 1 tsp finely grated turmeric
• 5 long green chillies, finely chopped
• 2 tbsp finely grated ginger
• 3 garlic cloves, finely chopped
• 250 gm thick plain yoghurt
• 3 tsp each ground cumin and garam masala
• 2 tsp ground cinnamon
• 500 ml (2 cups) chicken stock
• 600 gm minced lamb
• Juice of ½ lemon, or to taste
• Ginger pilaf
• 1 tbsp ghee
• ½ onion, finely chopped
• 1 tbsp finely grated ginger
• 1 tsp finely grated fresh turmeric
• 1 garlic clove, finely chopped
• 300 gm (1½ cups) basmati rice
• 750 ml (3 cups) chicken stock
• Finely grated rind and juice of 1 lemon
• Curry-leaf oil
• 1 long green chilli, thinly sliced
• 2-3 fresh curry leaf sprigs