45 Min
GF
NF
Lamb Kofta Curry
Kofta refers to a multitude of ground lamb preparations with fragrant, savory coconut milk based sauce. There are also vegetarian varieties of kofta that are made from potatoes, paneer, or banana.
Kofta refers to a multitude of ground lamb preparations with fragrant, savory coconut milk based sauce. There are also vegetarian varieties of kofta that are made from potatoes, paneer, or banana.
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Cook Time
45 MInutes
Serves
4
Directions
Step 1
Preheat the oven to 350°F. Combine the ground lamb, almonds, chickpea flour, yogurt, cardamom, chile powder, black pepper, and salt. Make small one inch balls and roll each one in kalonji seeds to lightly coat. Place the balls on a baking sheet and bake them at 350°F oven for 15 minutes.
Step 2
In a heavy bottom stock pot, heat the ghee and sauté the red bell peppers and mushrooms until almost cooked through. Add the turmeric, salt, ginger purée, and sliced serrano chile. Add the baked kofta and coconut milk. Bring it to a boil and lower the heat to simmer for 5 to 10 minutes. Turn the heat off and finish the curry with cinnamon.
Notes & Variations
- Substitute lamb for ground chicken, turkey or beef.
- For a vegetarian version, substitute lamb with 4 ounces grated paneer and 4 ounces grated potato.
- Garnish the curry with serrano chiles, sliced lengthwise.
Ingredients
8 ounces ground lamb
1/2 cup toasted sliced almonds
1 tablespoon chickpea flour
2 tablespoons plain whole milk yogurt
1 teaspoon cardamom powder
1 teaspoon chile powder
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 tablespoon kalonji seeds
3 tablespoons ghee or olive oil
1 red bell pepper, cut into 1-inch pieces
1 portobello mushroom
1 teaspoon ground turmeric
1 teaspoon sea salt
3 tablespoons ginger purée
1 to 2 serrano chile, sliced lengthwise into quarters
1/2 cup coconut milk
1 teaspoon ground cinnamon
Step 1
Preheat the oven to 350°F. Combine the ground lamb, almonds, chickpea flour, yogurt, cardamom, chile powder, black pepper, and salt. Make small one inch balls and roll each one in kalonji seeds to lightly coat. Place the balls on a baking sheet and bake them at 350°F oven for 15 minutes.
Step 2
In a heavy bottom stock pot, heat the ghee and sauté the red bell peppers and mushrooms until almost cooked through. Add the turmeric, salt, ginger purée, and sliced serrano chile. Add the baked kofta and coconut milk. Bring it to a boil and lower the heat to simmer for 5 to 10 minutes. Turn the heat off and finish the curry with cinnamon.
8 ounces ground lamb
1/2 cup toasted sliced almonds
1 tablespoon chickpea flour
2 tablespoons plain whole milk yogurt
1 teaspoon cardamom powder
1 teaspoon chile powder
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 tablespoon kalonji seeds
3 tablespoons ghee or olive oil
1 red bell pepper, cut into 1-inch pieces
1 portobello mushroom
1 teaspoon ground turmeric
1 teaspoon sea salt
3 tablespoons ginger purée
1 to 2 serrano chile, sliced lengthwise into quarters
1/2 cup coconut milk
1 teaspoon ground cinnamon
Notes & Variations
- Substitute lamb for ground chicken, turkey or beef.
- For a vegetarian version, substitute lamb with 4 ounces grated paneer and 4 ounces grated potato.
- Garnish the curry with serrano chiles, sliced lengthwise.
Tags:
45 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
Tags:
45 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
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