Lamb kofta curry
Curries With Bumbi · ♥ 2.2K likes · 152K views · 10 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 55 g onion
- 15 g garlic
- 10 g ginger
- 10 g ginger
- 15 g garlic
- 140 g tomato
- 320 g onion slices
- 3 whole potatoes
- 8–10 leaves mint leaves
- 1 tsp coriander seeds
- ¼ tsp black peppercorns
- ½ tsp cumin seeds
Process the onion, garlic, ginger, mint and whole spices; better, grind the whole spices fine in a mortar and pestle first, or use ground spices.
- 1 lb ground lamb
- 1 tsp salt
- 1 whole green chilli
- 1 slice bread
Add the ground lamb, salt, green chilli, the bread (processed, or soaked and mashed) and the oil.
Lamb, binder and fat
- 1 tbsp oil
Mix like kneading a dough for 5 to 7 minutes so the meatballs do not break. Cover and refrigerate at least an hour or overnight.
Blend the ginger, garlic and tomato with 4 tbsp water to a smooth paste.
- 4 tbsp water
- 3 tbsp oil
- 1 tbsp homemade ghee
- ½ tsp salt
Heat the oil with the ghee; add the onion slices before the oil gets too hot, with the half teaspoon of salt.
Caramelize on medium, stirring often, about 10 minutes or more; stop at golden brown since they keep darkening off the heat.
Lift out the onions with a slotted spoon, press out the oil, spread on a paper-towel-lined plate; leave some in the pot.
- 1 whole dry bay leaf
- 1 whole cinnamon stick
- 6–7 whole green cardamoms
Fry the bay leaf, cinnamon stick and cardamoms in the oil a few seconds on low.
- 1 whole black cardamom
Add the ginger garlic tomato paste and cook on medium until dry and pasty and the oil leaves the sides.
Whole spices and cooking the paste
- 1 tsp turmeric powder
- 1 tbsp Kashmiri chili powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- water
Add the turmeric, Kashmiri chili powder, ground coriander and ground cumin with a splash of water; stir on low about a minute.
- 2 cup hot water
- 2 tsp salt
Add the potatoes and stir in the masala 2 to 3 minutes; add the hot water and salt, cover on low.
Ground spices and potatoes
With wet palms squeeze small portions tight and roll into crack-free balls.
Add the koftas to the gravy on low one by one and swirl the pot rather than stirring; cook uncovered on medium-low until it comes to a boil.
- ¼ cup plain unflavored yogurt
- ⅓ cup water
Pulse the yogurt with the fried onions, leaving small onion bits, adding a few tablespoons of water if needed; stir into the gravy on low, rinsing the jar with the water.
Yogurt and fried-onion paste
- 2 tsp garam masala powder
Cover leaving a gap for steam and simmer on low 30 minutes; at 15 minutes add the garam masala, swirl, and cover fully.
- ⅓ cup milk
- chopped coriander leaves
- 4–5 leaves mint leaves
- whole green chillies
- 1 tsp sugar
Add the milk, coriander leaves, torn mint and green chillies; taste and adjust, adding sugar if needed. Cook uncovered on medium 10 minutes.