Lamb Kofta Manchurian

Ingredients:
The Kofta:
450 gms - freshly minced lamb
1 tbsp - ginger, finely chopped
1 tbsp - garlic, finely chopped
2 - green chillies, finely chopped
½ cup - spring onions, finely chopped
2 tbsp - soya sauce
1 tsp - black pepper powder
1 tbsp - vinegar
2 tbsp - flour
2 tbsp - cornflour
½ cup - spring onion leaves
cornflour for dusting
oil for deep frying
salt to taste
The Manchurian Sauce:
2 tbsp - garlic, chopped
3 tbsp - ginger, chopped
3 tbsp - celery, chopped
1 - medium red onion, chopped
½ cup - spring onions, chopped
In a bowl:
2 tbsp - oyster sauce
½ tsp - ajinomotto
1 tbsp - red chilli paste
1 tsp - white pepper powder
1 tbsp - vinegar
1 tsp - sesame seeds
1 tbsp - cornflour, dissolved in � cup water
1 ½ cups - lamb/chicken stock
2 tbsp - oil
2 tbsp - coriander leaves
salt to taste

Method
To make the koftas:

1. Mix all the ingredients for the kofta in a bowl and knead for 2-3 mins.
2. Refrigerate for 30 mins.
3. Shape into walnut sized balls and roll in the cornflour.
4. Heat oil in a wok. Deep fry the koftas till golden brown.
5. Drain and keep aside.

To make the Manchurian sauce:

1. Heat 2 tbsp. of oil in a wok.
2. Add red onions and saut� for 30 seconds.
3. Add ginger and garlic and celery. Saute for another 30 seconds.
4. Now add the chopped spring onions and saut� for further 30 seconds.
5. Add the sesame oil and stir.
6. Add the contents of the bowl.
7. Add stock and when it starts simmering, add the ingredients mixed in the bowl.
8. After 30 seconds, add the koftas.
9. Simmer for 30 seconds and stir in the cornflour solution.
10. Check seasoning and add salt.
11. Add chopped coriander leaves. Serve hot.