Lamb Kofta Curry
An Indian classic —simmer your koftas in Bhuna Masala, add spices, and dive into rich, comforting goodness.
Serves 4-5
Ingredients
For the Koftas
2 tsp coriander powder
1 tsp cumin powder
1 tsp ground black pepper
½ red onion, roughly chopped
2 green chillies
¼ cup fresh cilantro leaves and stalks
1 lb (500 g) lamb mince
2 tsp garam masala
1.5 tsp salt
For the Curry
2 tsp oil or ghee
1 tsp cumin seeds
1 inch cinnamon stick
4 green cardamom pods
1 cup Bhuna Masala
1 tsp cumin powder
1 tsp coriander powder
½ tsp red chili powder
½ tsp turmeric powder
½ cup yoghurt
300 ml water
½ tsp garam masala
Salt, to taste
Chopped cilantro, for garnish
Method
Preparing the koftas
Blend the onions, green chillies, and cilantro leaves and stalks to a coarse paste.
Put the lamb mince and salt in a large bowl and mix well. Add the onion, chilli, and cilantro mix along with the spices and garam masala. Mix vigorously for 2-3 minutes till you see white strands forming in the meat.
Using a bit of oil to grease your hands or a cookie scoop, form into meatballs about 1 ½ inch in diameter. You should get around 25 meatballs. Set aside.
Preparing the curry
Heat oil/ghee in a saucepan on medium heat. Add green cardamom, cinnamon, and cumin seeds to the hot oil. Let the cumin sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Mix in the coriander powder, cumin powder, turmeric powder, red chili powder and salt, cook for 2 minutes.
Lower the heat to low and continue stirring for 2 minutes. Once the temperature drops, stir in the yoghurt.
Sauté for 3-4 more minutes or until the oil starts to separate from the mixture. You might have to increase the heat a bit for this step, but do not increase by too much or the yoghurt will split.
Add 300 ml water and increase the heat to bring to a boil.
Reduce the heat to medium-low and arrange the meatballs in a single layer. Cover and cook for 10 minutes.
After 10 minutes, gently stir the meatballs. Cover and allow it to simmer on low heat for another 35 minutes, stirring once in between, until cooked through.
Uncover and continue cooking to evaporate water to bring the curry to desired consistency.
Stir in the garam masala.
Garnish with fresh cilantro leaves and serve with fresh rotis, paratha, or rice.
Lamb Kofta Curry
An Indian classic —simmer your koftas in Bhuna Masala, add spices, and dive into rich, comforting goodness.
Serves 4-5
Ingredients
For the Koftas
2 tsp coriander powder
1 tsp cumin powder
1 tsp ground black pepper
½ red onion, roughly chopped
2 green chillies
¼ cup fresh cilantro leaves and stalks
1 lb (500 g) lamb mince
2 tsp garam masala
1.5 tsp salt
For the Curry
2 tsp oil or ghee
1 tsp cumin seeds
1 inch cinnamon stick
4 green cardamom pods
1 cup Bhuna Masala
1 tsp cumin powder
1 tsp coriander powder
½ tsp red chili powder
½ tsp turmeric powder
½ cup yoghurt
300 ml water
½ tsp garam masala
Salt, to taste
Chopped cilantro, for garnish
Method
Preparing the koftas
Blend the onions, green chillies, and cilantro leaves and stalks to a coarse paste.
Put the lamb mince and salt in a large bowl and mix well. Add the onion, chilli, and cilantro mix along with the spices and garam masala. Mix vigorously for 2-3 minutes till you see white strands forming in the meat.
Using a bit of oil to grease your hands or a cookie scoop, form into meatballs about 1 ½ inch in diameter. You should get around 25 meatballs. Set aside.
Preparing the curry
Heat oil/ghee in a saucepan on medium heat. Add green cardamom, cinnamon, and cumin seeds to the hot oil. Let the cumin sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Mix in the coriander powder, cumin powder, turmeric powder, red chili powder and salt, cook for 2 minutes.
Lower the heat to low and continue stirring for 2 minutes. Once the temperature drops, stir in the yoghurt.
Sauté for 3-4 more minutes or until the oil starts to separate from the mixture. You might have to increase the heat a bit for this step, but do not increase by too much or the yoghurt will split.
Add 300 ml water and increase the heat to bring to a boil.
Reduce the heat to medium-low and arrange the meatballs in a single layer. Cover and cook for 10 minutes.
After 10 minutes, gently stir the meatballs. Cover and allow it to simmer on low heat for another 35 minutes, stirring once in between, until cooked through.
Uncover and continue cooking to evaporate water to bring the curry to desired consistency.
Stir in the garam masala.
Garnish with fresh cilantro leaves and serve with fresh rotis, paratha, or rice.
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