Sunday, 13 January 2013

Lamb Kofta Curry

Lamb Kofta Curry
(Lamb Meatballs Curry)

The word Kofta comes from Persian word Kuftan which means ‘‘to beat’’. Therefore the Koftas are made of beaten or ground meat and then forming into a meatball. Every country has its own recipe. The Kofta arrived on the Indian cuisine like other Mughlai dishes with the Mughal emperors some 500 years ago.

I remember tagging along with my father to the local butcher to get the best meat beaten for Koftas. Others would take the onion, ginger, garlic and fresh coriander, to be mixed with the meat at the time it is being beaten or ground, which lets the meat marinate before cooking. As my dad was not found of onions in our house the meatballs didn’t have onion. One can make Koftas not only from lamb, but use chicken, beef and as it is in South India Fish as well. In Indian vegetarian homes they use Vegetable to make Koftas.

Ingredients for meatballs:

·        ½ kg minced Lamb
·        1 tsf Cumin powder
·        ½ tsf Salt
·        1 tsf Coriander powder
·        ¼ tsf Garam masala
·        1/8 tsf Chilli powder
·        2-3 tbsf finely chopped fresh Coriander
·        3 tbsf Yogurt

Ingredients for sauce:

·        1 tsf garlic paste
·        1 tsf Ginger paste
·        ½ tsf salt
·        1 tsf Cumin powder
·        1 tsf Coriander powder
·        ½ Chilli powder
·        5 tbsf vegetable oil
·        1 inch Cinnamon stick
·        6 Cardamom green
·        6 Cloves
·        2 small chopped Onions
·        ½ tin chopped tomatoes
·        4 tbsf plain Yogurt


1.     Mix all the meatball ingredients and make 25-30 meatball the size of a golf ball, put them aside.(You can add finely chopped onion, garlic, ginger if you wish)
2.     In a heavy pot heat the oil on high heat.
3.     When the oil is hot add the cardamoms, cinnamon and cloves, stir them for 3-4 minutes or till they sizzle.
4.     Add finely chopped onion and brown these on medium heat.
5.     Add the garlic, ginger and all the spices, mixing them well for 2-3 minutes.
6.     Then add the chopped tomatoes and keep frying till the oil starts to separate.
7.     Start adding the yogurt a spoonful at a time and keep mixing it into the masala.
8.     Add 400mls of water and bring it to a boil.
9.     Now add the meat balls one at a time in a single row. Bring it to a boil.
10. Cover the pan and lower the heat to low. Cook for another 50mins or till the koftas are done.
11. Can garnish with fresh coriander.

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