Lamb Kofta
Also called Lamb meatball curry
- 22 ingredients
- 8 steps
Ingredients
- For the meatballs
- Lamb – 1/2 kg (boneless shoulder –cubed) or 1/2 kg minced lamb
- Ginger – 1 tablespoon (finely chopped)
- Coriander leaves – 1 tablespoon
- Black cardamom powder – 1 teaspoon
- Green cardamom powder – 1 1/2 teaspoon
- Clove powder – 1/2 teaspoon
- Cinnamon powder – 1 teaspoon
- For the gravy
- Onions – 2 (pureed)
- Tomato – 2 medium sized (pureed)
- Ginger paste – 1 tablespoon
- Garlic paste – 1 tablespoon
- Green chilly paste – 1 tablespoon
- Green cardamom – 4
- Black cardamom – 2
- Cinnamon – 2 inch sticks
- Almonds – 1/4 cup (toasted and pureed)
- Turmeric powder – 1/4 teaspoon
- Red chilly powder – 1 teaspoon
- Sugar – 1 tablespoon
- Cream – 4 tablespoons (optional)
- Coriander – 1 small bunch (chopped)
- Ghee – 4 tablespoons
How to make Lamb Kofta
- Mince the meat with all the ingredients for the meatballs.
- Shape the mixture into lime sized balls, place them in a plate, and let it set in the refrigerator for a while.(this will prevent it from breaking apart)
- Heat the ghee in a pan, add the whole spices and let it splutter.
- Add the pureed onions and fry till golden brown.
- Next add the pureed tomatoes, turmeric powder, chilly powder, ginger, garlic and green chilly paste, and some salt and cook stirring for about 15 minutes, until the oil separates.
- Add 2 cups water, the almond paste and sugar and let it simmer for about 20 minutes.
- Take the meat balls from the refrigerator, and put it into the sauce. Cover and cook over low heat for about 20 minutes.
- Drizzle over cream and chopped coriander. Remove from flame and serve.
Mutton Biryani
Duck Curry