1.Make cheese. Bring milk to a boil in medium saucepan. Remove from heat, stir in juice. Cool 10 minutes. Pour through muslin-lined sieve into medium bowl, stand cheese mixture in sieve over bowl 40 minutes. Discard liquid in bowl.
2.Meanwhile, boil, steam or microwave potato until tender; drain.
3.Make tomato tamarind sauce. Heat oil in large saucepan, cook garlic and ginger, stirring, until fragrant. Add chilli, spices and seeds, cook, stirring, 1 minute. Add tamarind and undrained tomatoes, bring to a boil. Reduce heat, simmer, uncovered, 5 minutes.
4.Mash potato in large bowl, stir in cheese, coriander, nuts and peas until combined. Heat oil in wok, deep-fry level tablespoons of the potato mixture, in batches, until cooked through. Drain on absorbent paper.
5.Add koftas to tomato tamarind sauce, simmer, uncovered, 5 minutes.
6.Divide koftas and tomato tamarind sauce among serving plates, top with egg.
To remove excess liquid, drain the cheese mixture in a fine sieve lined with muslin for 40 minutes before adding to the kofta mixture. After deep-frying the kofta in batches, drain them well on layers of absorbent paper before adding them to the tomato tamarind sauce.
If you’re entertaining vegetarians or vegans this Christmas, our recipe, which is also gluten-free, is a tasty option as a centrepiece main course. Brimming with punchy Mediterranean flavours, it’s bound to be a real showstopper.