Lamb Kofta Curry
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
30 mins
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Resting Time
30 mins
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Total Time
1 hr 30 mins
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Servings
8 to 10 Servings
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Calories
410 kcal
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Course
Main Course
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Cuisine
Turkish
Lamb Kofta Curry
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This amazing lamb kofta curry combines savory, spiced lamb meatballs with a rich curry gravy.
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Ingredients
For The Kofta (Meatballs)
- 1 ½ pounds lamb ground
- 1 tablespoon green chili you can use jalapeño as well, minced
- 1 tablespoon ginger garlic paste use 1 teaspoon each of powdered ginger and garlic if you don't have the paste. I also chop fresh ginger and garlic if I don't have the paste
- 1 cup potatoes It helps in binding and keeping the meatballs soft, boiled and mashed
- 2 tablespoons cilantro chopped
- salt
For Curry Sauce
- 1 cup onion chopped, paste
- 1 ½ tablespoons ginger garlic paste
- 1 ½ cups tomato puree
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric ground
- 1 ½ teaspoons cayenne pepper
- ½ tablespoon garam masala
- 1 ½ tablespoons coriander powder
- 1 ½ tablespoons kasuri methi optional
- ⅓ cup cashews blanched and turned into a paste
- ½ cup heavy cream
- 1 ½ tablespoons cooking oil clarified butter, plus 1 tablespoon
- 1 ½ tablespoons ghee clarified butter, plus 1 tablespoon
- salt
Instructions
For The Meatballs:
- Mix together all the ingredients for the meatballs.
- Wet your hands and make small lime-sized balls out of them. Put them on a baking sheet, cover with a plastic wrap and let it sit in the refrigerator for at least ½ hour and, at most, 1 day.
- Preheat the oven to 400 degrees F. Bake the meatballs for 20 minutes. You can also deep fry them like traditionally koftas are made or can boil them directly with the sauce until they are cooked through. Now I don’t deep fry because you know, my waist doesn’t let me do that and sometimes boiling in the sauce can break the balls if they are not bind properly, so I bake.
For The Sauce:
- Heat oil and ghee in a thick bottom pan.
- Add onion, ginger and garlic paste and cook them until all the liquid in the paste evaporates. The whole beauty of curry is in this stage, how well you fry your onion paste. So cook it slowly on a medium heat, stirring frequently.
- Once the paste turns golden brown add cumin powder, salt, turmeric, cayenne pepper and coriander powder. When you add the dry ingredients it starts to burn quickly so stir it all together to mix well and add tomato puree.
- Cook the puree until the sauce begins to thicken.
- Then add cashew paste and cream, and cook some more. You will see oil on the edges then add garam masala and kasuri methi.
- Mix it together and throw in all the meatballs (also the drippings in the baking dish).
- Turn the heat to low, cover the pan with a lid and let it cook for a nice 6-8 minutes.
- I usually let my curry rest for 15-20 minutes after its done and before serving. My dad says it helps all the spices marry together and the dish tastes better. Serve with hot naan/roti or rice.
Notes
- From the kitchen of Indian Simmer.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
16g
(5%)
Protein
17g
(34%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Cholesterol
90mg
(30%)
Sodium
82mg
(3%)
Potassium
598mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
650IU
(13%)
Vitamin C
15.5mg
(17%)
Calcium
50mg
(5%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 8to 10 Servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 90mg | 30% |
| Sodium | 82mg | 3% |
| Potassium | 598mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 50mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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