Lamb kofta curry step-by-step recipe with photos.
A rich, creamy lamb curry on a winter night is absolutely to die for. Similar to meatballs, succulent lamb mince is mixed with versatile Indian spices and deep-fried, and then the koftas are soaked up in a luscious, creamy gravy. You can make a large batch, reheat and serve it the next day. This gives time for koftas to soak up all the delicious flavours from the gravy.
To make this dish, I first combine lamb mince with onion, ginger, garlic and spices. I then shape them into small balls and let the meat balls sit in the regrigerator for a few minutes. I then fry them until golden brown. Next, to make the gravy, I saute onion, ginger and garlic together. I cool it down completely and grind the mixture with cashew, poppy seeds, yogurt and tomato puree. I finish off the gravy by simmering the ground mixture with ground spices and green peas. I then let the fried koftas simmer in the gravy for a few minutes before turning off the flame.
Lamb kofta curry
FOR THE KOFTA:
FOR THE GRAVY:
TO MAKE THE KOFTA:
TO MAKE THE GRAVY:
Lamb kofta curry step-by-step recipe with photos
1. Combine all the kofta ingredients together
2. Take a small portion of the lamb mixture and shape into balls
3. Gravy for lamb koftas