I love today’s recipe. I know I say this quite often, but then… would I share something that I don’t like?? Mmmm nope! However, this is one of my favourite curries. I love meatballs as they remind me of home. My mum would often make meatballs and I think all children like them.
They are easy to make, easy to eat and easy on the wallet, so they are always a winner. What makes this specific dish even better is the sauce. To give you a rough idea of the flavor, I will tell you that it is quite mild and it reminds me of Butter Chicken, though there is no butter in this curry. It is so luscious and creamy… just looking at the pictures makes me hungry!
Most Indian recipes come with a long list of ingredients and they may appear daunting. I know they used to have that effect on me! But don’t let them scare you off, this is a very simple recipe and the most time-consuming part of it is to gather all the right spices at the store!
The last word of advice before I leave you to the recipe: make this dish a day in advance as this gives the spices time to develop their flavours. Give it a go and I am sure you will love this curry as much as me and my family do!
Lamb Kofta Curry
The recipe for one of my favourite curries: Lamb Kofta Curry!
- 900 gms – 1 ½ lbs lamb mince
- ½ tbsp ginger paste
- ½ tbsp garlic paste
- 1 egg
- 4 tbsp breadcrumbs
- 2 tbsp coriander chopped
- Salt to taste
- 1 onion blended
- 1 green chilli
- ¾ tbsp garlic paste
- ¾ tbsp ginger paste
- 400 gms – 1 ½ cups tomato puree
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp cayenne pepper
- ½ tbsp garam masala
- 1 ½ tbsp coriander powder
- 1 ½ tbsp kasuri methi
- 75 gms – 3/4 cup cashew nuts turned into a paste
- 240 ml – 1 cup heavy cream
- 100 ml water
- 1 ½ tbsp vegetable oil
- Salt to taste
Mix together all the ingredients for the koftas.
Make small balls (the size of a small lime) with the mixture. Put them on a baking sheet, cover with cling wrap and put them in the fridge to set for 1 hour.
Now you can either deep fry them or boil them directly with the sauce until they are cooked through. I tried both methods and though the first one is the traditional way to make koftas, I actually like the “straight into the sauce” method more as the koftas come out softer and you save some time and calories too.
Blend the onion into a paste.
Heat the vegetable oil in a thick bottom pan and fry off your blended onion, ginger paste and garlic paste. Cook them until all the liquid in the paste evaporates. Make sure you cook this through and do so on a medium heat, stirring frequently so as not to burn it.
Once the paste becomes golden brown add the cumin powder, salt, turmeric, cayenne pepper and coriander powder. Stir and quickly add the tomato puree.
Cook the sauce until it begins to thicken.
In the meantime, blend your cashewnuts until they become a paste and add this and the cream to the sauce.
Cook the sauce for 5 minutes, then add the garam masala and kasuri methi.
Turn the heat to low, cover the pan with a lid and let it cook for 15 to 20 minutes or until the koftas are cooked through.
Serve with naan or rice.