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.
You may serve it with biriyani, naan, or any flatbread. Skip your regular meatballs next time and make the Indian style lamb kofta curry. I am sure you will love it as much as my family does.
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
Lamb kofta curry
Ingredients
FOR THE KOFTA:
FOR THE GRAVY:
Instructions
TO MAKE THE KOFTA:
TO MAKE THE GRAVY:
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