Lamb kofta curry
Curries With Bumbi · ♥ 843 likes · 29.9K views · 9 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 slices regular sandwich bread
- 5–6 whole pearl onions
- ½ whole green bell pepper
- ½ whole red bell pepper
- 2 whole finely chopped onions
- 5–6 cloves garlic
- 1½ inch ginger
Blitz the sandwich bread into fresh breadcrumbs in a food processor, or dampen the bread, squeeze out the water and use it.
Fresh breadcrumbs
- 1 lb minced lamb
Grind the very cold minced lamb further in the food processor so the koftas do not break.
- ½ tsp coarsely crushed black pepper
- ½ tsp dried mint
- ½ tsp red pepper flakes
- 1 tbsp plain unflavored yogurt
- 1 tsp dried thyme
- 1 tsp coarsely crushed cumin seeds
- 1 tsp coarsely crushed coriander seeds
- ¼ cup fried brown onions
- 1 tsp finely grated ginger
Add the black pepper, dried mint, red pepper flakes, yogurt, dried thyme, crushed cumin and coriander seeds, fried onions, ginger, garlic and cilantro and whiz.
Seasoning the kofta mixture
- 1 tsp garlic
- chopped cilantro
- 1 whole egg
- ½ tsp salt
Add the breadcrumbs, the egg and the salt and work into a fine mash.
Refrigerate at least two hours, or marinate overnight; take out just before shaping.
Put the koftas into oil before it gets too hot and fry on medium heat, only lightly colored, so they can soak up the gravy.
Strain the oil; wipe the pan with a paper towel to remove brown bits.
- 4–5 tbsp strained oil
- salt
Heat four to five tablespoons of the oil, fry the pearl onions for a minute, then add the bell peppers with a sprinkle of salt and fry on medium-high heat a few minutes until browned at the edges; remove.
Pearl onions and bell peppers
Fry the finely chopped onions with a sprinkle of salt on medium heat until golden brown.
- 1 whole tomato
- 1 tsp Kashmiri red chili powder
- 1 tbsp ground coriander
- 1 tsp turmeric powder
Add the puree, then the Kashmiri chili powder, ground coriander and turmeric; cover on medium-low heat 2 minutes, then 2 minutes more until the puree looks dry.
Spices and frying the puree
- 1 tsp paprika
- 1 tsp garam masala powder
- ½ tsp kasuri methi
Add paprika for color, garam masala and kasuri methi.
Fixing a pale gravy
Add the koftas and about a third of a cup of hot water; when it boils, cover on low heat 10 minutes.
Koftas into the gravy
- ⅓ cup hot water
- 2 whole whole green chilies
- 2 tbsp Mexican crema
Add the whole green chilies and the Mexican crema, shaking the pan rather than stirring so the koftas do not break.
- hot water
Thin with a splash of hot water and cover on low heat 25 minutes, shaking occasionally.
- coriander leaves
Add the fried onions and bell peppers and coriander leaves; cover on low heat 2 minutes.
Finishing and serving