Grind the spices from the whole spice sachet until fine.
For the Kofta, put all lamb, ginger and garlic, breadcrumbs, half the powdered spices, cumin, half the coriander, half the oil and a good amount of seasoning in a bowl and mix well. Check the seasoning by frying off a little of the mince mixture and taste, adjusting the amount of salt as necessary. With damp hands, roll the mince into small meatballs. Set aside.
Heat the remaining oil in a large, wide pan, add the sauces from both the pouches and 200ml water. Bring to a boil and check seasoning. Add in the meatballs and bring back to a boil. Simmer on gentle heat for 25 minutes or until the lamb is cooked through and the sauce is creamy. Taste and adjust seasoning and add the remaining powdered spices, coriander and serve with rice or Indian bread.
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