Method

1. If the koftas are on skewers, remove them and roll into balls about the size of golf balls.
2. Heat a large, non-stick skillet over medium-high heat. Add the koftas, in two batches, and cook, shaking the pan to brown evenly, about 7 minutes. Remove and set aside.
3. Discard excess oil, leaving about 2 tablespoons in the skillet. Add the onion and mushrooms and cook, stirring, for 5–7 minutes until softened and lightly browned.
4. Reduce the heat to medium-low and stir in the Tikka Masala Simmer Sauce, 1/2 cup water, and coconut milk. Bring to a simmer and cook uncovered for 5 minutes. Add the koftas back to the skillet and simmer uncovered for 5–7 minutes until the sauce has thickened and the koftas are cooked through.
5. Serve the Kofta Tikka Masala over the prepared basmati or pilaf rice, sprinkled with mint, alongside naan and raita.

TIPS:

• Find Middle Eastern lamb or beef kofta kebabs on skewers at your local grocery store, butcher, or Middle Eastern market. Many Middle Eastern butchers also sell kofta mince.
• Kofta lamb mince contains enough fat that you won’t need to add any oil. Use the fat rendered from cooking the kofta balls to cook the onion.

What You'll Need

• 2 lb store-bought Middle Eastern lamb kofta (on skewers or pre-rolled)
• 1 small onion, diced
• 5 oz button mushrooms, sliced
• 1 x 13.2 oz pouch of Passage to India Tikka Masala Simmer Sauce
• 1/2 cup coconut milk
• 2 x 8.8 oz pouches microwave-ready basmati rice, prepared according to package directions
• Naan and chopped fresh mint, for serving
• Cucumber & Mint Raita, for serving