Lamb Kofta Curry
Lamb Kofta Curry is simply delicious to have with naan bread, roti/ chapati, pitta bread or flatbread. It's tasty to eat it with rice too. And you feel adventurous, you can enjoy this meatballs curry with spaghetti. Yumm.
Servings: 6
Equipment
- Mixing bowls.
- Cooking pan with lid.
- Wooden spoon
Ingredients
For the kofta meatballs:
- 1.3 pounds lamb mince.
- 2 small-sized onions finely chopped.
- 1 teaspoon garlic powder.
- ½ teaspoon ginger powder.
- ½ teaspoon ground cumin.
- ½ teaspoon ground coriander.
- ½ teaspoon paprika powder or chilli powder see the note.
- 1 teaspoon ground black pepper.
- ¾ teaspoon salt.
- 2 tablespoons plain flour/ all-purpose flour.
For the curry sauce:
- 2 small-sized onions chopped.
- ½ teaspoon whole cumin
- 1 teaspoon ground cumin.
- 1 teaspoon ground coriander.
- 1 teaspoon ground black pepper.
- 1 teaspoon paprika powder or chilli powder see the note.
- ½ teaspoon turmeric powder.
- ½ cup tinned tomatoes.
- 1 cup of water.
- ¼ cup of oil.
- ½ inch ginger minced.
- 4 garlic cloves minced.
Instructions
- Mix all the ingredients for the meatballs in a bowl until all blends nicely. And shape the meat into small balls. Set aside.
- In a cooking pan, fry the onions. When they become translucent, sprinkle the whole cumin and let it cook further until the onions turn golden brown.
- Then put all other spices, ginger and garlic in the onions. Give it a stir and leave it to fry until it releases aroma.
- Add the tomatoes in and stir well. Put ½ cup of water and cook the spice mixture until it gets thickened. Keep checking and mixing every now and again. Try to mash the tomatoes so that you get a smooth sauce.
- As the curry sauce is cooking, add in the rest of the water little by little.
- When you have a not-too-thick and smooth sauce with oil separate from the edges, put the meatballs in, give them a stir until all the kofta is covered with the sauce and let them cook. You can put the lid on and cook at low heat.
- It takes about 20 minutes for the meatballs to thoroughly cook. And you can see the oil separates from the edges.
Notes
- Use paprika powder if you want to have a very mild taste of curry, and you have a little one to feed. Or, you can mix the paprika powder and chilli powder if you want a little bit hotter than mild. And of course, you can always use chilli powder ONLY, or more than the said in the recipe if you prefer.
Nutrition
Serving: 1g | Calories: 786kcal | Carbohydrates: 36g | Protein: 51g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 27g | Cholesterol: 164mg | Sodium: 1112mg | Fiber: 3g | Sugar: 4g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.