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This authentic Indian Lamb Kofta is savory, slightly spicy and full of flavor. Spicy meatball curry is served with butter naan, rice or parathas. Juicy, soft tender little spice bombs bursting with flavour in a soupy tomato sauce.
400g mince lamb
2 tbsp oil
1 tsp salt
1 tsp cumin seeds, crushed
1 tsp chilli powder
2 tsp garam masala
1 tbsp oil
1 large onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tsp ginger, grated (3-4cm)
1 tsp salt
1 tsp turmeric
1 tsp dried fenugreek leaves
1 chilli, chopped
½ tsp chilli powder
200g or ½ tin of plum tomatoes
1 tsp garam masala
Handful fresh coriander, finely chopped
In a large mixing bowl add the mince lamb, salt, cumin, chilli powder, garam masala, and mix using your hands to ensure the spices are evenly distributed.
Rub a little oil on to your hands to stop the mixture sticking to your hands.
Take a small amount of the meat and roll in your palms to make a meatball. Ensure it is smooth all over and set to one side.
Repeat with the rest of the mixture.
Heat the oil in a frying pan. Carefully fry the meatballs (kofta) in batches so they brown and crisp up all over.
Remove the kofta using a slotted spoon and set them on some kitchen paper to drain.
Heat the oil in a pan and stir in the onions and garlic and gently cook down until the onions turn a dark golden brown colour.
Reduce the heat and add the ginger and chopped chilli, stir and add the tomatoes, salt, turmeric, fenugreek and chilli powder.
Stir together and leave to cook gently so the onions and tomatoes melt together with the spices creating a wonderfully thick aromatic paste.
Add the kofta to the pan and coat with the sauce for a few minutes.
Add enough boiling water to get the consistency of sauce you want. Bring it all to the boil and turn the heat off.
Leave the kofta to absorb the juices from the sauce for 5-10 minutes.
Throw in the garam masala and corinander before serving.
DIETARY INFO: Lactose Free