Delight your palate with these exquisitely seasoned lamb koftas, infused with a bouquet of spices and nestled in a fragrant sauce. Perfectly balanced with both heat and aromatic notes, they promise a truly authentic Indian culinary experience.
90 minutes
Delight your palate with these exquisitely seasoned lamb koftas, infused with a bouquet of spices and nestled in a fragrant sauce. Perfectly balanced with both heat and aromatic notes, they promise a truly authentic Indian culinary experience.
Finely Ground Lamb
0 lb
teaspoons
teaspoons
tablespoons
teaspoons
teaspoons
Fresh Hot Green Chilies, finely chopped
each
Garlic Clove, minced
each
Ginger, minced
0.25 inches
Medium Onion, minced
each
tablespoons
tablespoons
0.25 inches
Dried Red Peppers
each
each
Black Peppercorns
each
Cloves
each
Medium Onions, coarsely chopped
each
Turmeric Powder
teaspoons
Canned Tomatoes, drained and chopped
each
tablespoons
tablespoons
Sliced Onion, fried until golden
each
Ground Cardamom
teaspoons
1. Prepare Meatball Mix
In a mixing bowl, combine ground meat, salt, pepper, garam masala, coriander, and cumin. Cover and set aside.
2. Prepare Stuffing Blend
In a separate bowl, mix chilies, garlic, ginger, scallions or onion, lemon juice, and season with salt and pepper.
3. Form Koftas
Divide meat into 8 portions. From each, form 6 balls, create an indentation for stuffing, fill, and encase with meat. Moisten hands to smooth.
4. Brown Meatballs
Heat oil in a skillet over medium heat; add cinnamon, red peppers, cardamom, peppercorns, and cloves. Once fragrant, brown meatballs in batches. Set aside, keeping spices.
5. Prepare Sauce Base
Remove whole spices; add oil to make 5 tablespoons. Process onions, garlic, and ginger with water to a paste. Fry in oil for 15 minutes, then add coriander, cumin, and turmeric, cooking 5 more minutes.
6. Build Sauce
Incorporate tomatoes, simmering for 3-5 minutes. Uncover, fry for 1 minute. Add 1.5 cups water, reserved spices, meatballs, paprika, garam masala, and salt. Gently stir, bring to boil, then simmer covered for 30 minutes.
7. Garnish and Serve
Sprinkle with cilantro, fried onion, and cardamom before serving.
Include fresh curry leaves finely chopped into the kofta mix. . Spices
Add za'atar to the kofta mixture for a herby, nutty profile. . Spices
Stick to cilantro but add some chopped preserved lemon for a zesty kick. . Spices
Use fresh mint and oregano in the koftas instead of the traditional parsley and cilantro. . Spices
Mix in dill and parsley into the lamb. . Spices
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