Lamb Kofta Curry

  • Indiaas,
  • 30-60 min.
  • Geplaatst op 14-12-2012
  • Lamb Kofta Curry

    Lamb Kofta Curry

    Lamb Kofta Curry

Kofta is hindi name for meatballs. In this case I am using ground lamb to make koftas but you can definitely use any meat of your liking. Cooking time will change according to the kind of meat you are using. Now the curry sauce is prepared the same way as you do in any other Indian curry with onion, ginger and garlic as the base. Then later different spices are added to form layers of flavors that burst in your mouth. But in this case there`s a simple ingredient which gives it a little twist. Cashews. Cashews are blanched and then ground into a smooth paste, mixed with some heavy cream and is added to the curry at the end. This gives the sauce its creamy and rich taste.

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For the kofta (meatballs):
1 1/2 lbs ground lamb
1 tbsp minced green chili (you can use jalapeño as well)
1 tbsp ginger garlic paste (use 1 tsp 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 boiled and mashed potatoes. (It helps in binding and keeping the meatballs soft)
2 tbsp chopped cilantro

For curry sauce:
1 cup chopped onion paste
1 ½ tbsp ginger garlic paste
1 ½ cups tomato puree
1 tsp ground cumin
1 tsp turmeric
1 ½ tsp cayenne pepper
1/2 tbsp garam masala
1 ½ tbsp coriander powder
1 ½ tbsp kasuri methi (optional)
1/3 cup cashews (blanched and turned into a paste)
½ cup heavy cream
1 ½ tbsp. cooking oil plus 1 tbsp ghee (clarified butter)
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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.


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