Indian Lamb Kofta in Spicy Yoghurt Sauce

kofta.jpg

I love lamb, and I love a curry. I was struggling to find something interesting to do with some lamb mince in the fridge all week… so much so that it had started to turn a funny colour. So before it went totally stinking I made this. It was very very tasty. And I didn’t get food poisoning. Always a bonus.

INGREDIENTS:

For the Kofta
500g lamb mince
1 onion (finely grated)
1 egg
2 green chillies (de seeded and finely chopped)
salt & pepper
2 teaspoons minced ginger
4 teaspoons minced garlic

For the sauce

1 onion (finely diced)
4 tablespoons vegetable oil
6 cardomom pods
6 cloves
1 cinnamon stick
2 teaspoons cumin powder
2 teaspoons corriander powder
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 200g can of chopped tomatoes
salt & pepper
2/3 cup natural yoghurt
1/2 cup water

DIRECTIONS:
To make the kofta, squeeze out as much liquid from the grated onion as you can. Then blend the onion, mince, chillies, egg, ginger, garlic and salt & pepper with your hands until very well combined. Divide and roll out the little kofta in your hands. It should make in the region 20-30 balls. Arrange them on a plate and leave them in the fridge for about an hour.

To Make the sauce. In a deep frying pan fry the onions in the oil together with the cinnamon, cardomom and cloves for 4-5 minutes until the onion is golden. Now add the cumin, corriander, cayenne pepper, paprika and turmeric and stir for 30 seconds until aromatic. Now pour over the tomatoes and stir in. When the liquid starts to bubble, turn off the heat and stir in the yoghurt. Season with salt and pepper to your taste.

Return the pan to the heat and add the water. Let the liquid come up to the boil then reduce the heat to very low. Gently place the kofta into the sauce one by one. Give the pan a firm shake to submerge the kofta or gently press them into the liquid. Leave the sauce to gently simmer uncovered for 1 hour. Once in a while, stir the sauce being careful not to break any of the kofta. The sauce should be quite thick and cling to the kofta.

SERVING:
Naan bread or plain boiled rice.

  • whatyouhavingforyourtea

    I LOVE this curry. You’ve inspired me to make it again.

    I get varying colours of red if I remember rightly, each time I make it I change it slightly. I added a spice mix to the kofta once too, it was nice, but not really necessary as the sauce is so rich it kind of got lost in all that flavour. There’s only so much flavour one mouth can take!!

    Thanks for your message

  • Kendra

    Tried this one tonight. You’re right. Very tasty – though my curry wasn’t as spicy or red as I thought it would be. I also forgot the salt and pepper in the kofta mix. But still yummo! My daughter has already called dibs on the leftovers. Next time, I may add some Seekh Kabab spice mix to the koftas?
    Cheers!

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